| 1 | Armenian meat pasties * forwarded from "international cooking echo" * originally from peter hellweg * originally dated 28 jan 90 12:57:50 here comes a russian (armenian) meal: salt, pepper, parsley prepare a broth with beef bones (no instant broth, please!) put the meat through the mincer twice ( or ask the butcher to do so). |
| 2 | Add sauted onion, chopped frech parsley and garlic (much!!!). |
| 3 | Sift the flour, make a well, pour the beaten egg and some water into it. |
| 4 | Quickly make the dough and divide. |
| 5 | Roll out rounds 1-2 mm thick. |
| 6 | Place 8-10 g filling 1-2 cm from the edge. |
| 7 | Brush the edge with beaten egg, cover the filling with a round of dough, cut the edges with a round cutter and then pinch them. |
| 8 | Drop the pasties into the hot broth and boil gently until the pasties rise to the surface, then taken then from the broth. |
| 9 | Crush the garlic and mix the mastun. |
| 10 | Serve the pasties with this mixture poured over. |
| 11 | Separately serve the meat broth |
