This dish will bring not only warmth and fullness in Your home, it will be able to surprise svimi neobychnymi combinations. Rice-potato "shell" pies will be the subject of conjecture. Fragrant and juicy meat filling with raisins and nuts will immerse You in the fabulous world of the East...
|Cooking time 90 minutes||Number of servings 8|
For unusual shells of our pies we will need long grain rice and potatoes. You can use white and brown rice varieties.
In boiling water (approximately 850 ml) to fill the rice, add turmeric and bring to boil, add salt. Then add pre-peeled and diced potatoes.
Cook with lid ajar for about 20 min., stirring constantly. You should get a thick mixture similar to porridge.
Set aside to cool.
For the filling: in a dry frying pan without fat fry the pine nuts (or pine). Toasted nuts aside to cool in a plate.
Pour boiling water over raisins.
Finely chop the onion-shallotte.
In a pan, heat olive oil and sauté the onions.
Add the ground beef and fry approx 5 mins, stirring occasionally.
Season with coriander, cinnamon, cardamom, salt and pepper.
Drain raisins, add it to the mince together with toasted nuts. Leave to cool.
The cooled rice-potato mixture and mash them with a potato masher for potatoes. Add salt and egg, knead well "dough".
Divide the dough into 16 pieces. Hands to moisten with cold water.
On a wet palm spread part of the test, to make the cake and put inside 1 tbsp. of prepared meat filling.
Connect the edges and well seal - to secure the pie. Working with wet hands!
When all pies are prepared, heat oil for deep frying.
The oil should be heated to a temperature of 180 ° C. is Checked by means of wooden sticks: sticks around if there are bubbles then the oil is heated to the desired temperature.
Fry the patties on both sides until desired Golden hue: from 3 to 7 minutes.
The remains of the fat will absorb kitchen paper.
Crisp, soft, airy, flavorful and very hearty!
Welcome to Eastern cuisine!