Meat pastry filled with egg

PARA O RECHEIO

Components

• 200 grams of minced duck
• one tomato
• Half an onion
• 1 garlic clove
• Three spring shoots
• Three sprigs of parsley
• 2 tablespoons of extra virgin olive oil
• One-quarter teaspoon of ground cumin
• 1/4 teaspoon of sweet paprika
• Season with salt and ground pepper according to your preference.

Mode of preparation

1. Rinse, dry, and halve the tomato, remove the seeds, then dice each half into small pieces. Peel and finely chop the onion and garlic. Wash, dry, and finely chop the chives and parsley.

1. Heat a medium-sized pan over medium heat. Add one tablespoon of olive oil, then add the meat and season with salt and pepper to taste. Cook for 5 minutes, stirring occasionally with a spatula to break up the meat into small pieces – this will ensure the meat is loose and perfect for filling the pastels.
2. Move the golden meat to a bowl and maintain the pan over medium heat. Add another tablespoon of olive oil, then include the onion and sauté for 2 minutes until it softens. Incorporate the garlic, cumin, and paprika, stirring for 1 minute to release their aroma. Add the tomato and stir thoroughly for 2 minutes until it begins to break down.
3. Put the meat back into the pan and stir thoroughly. Incorporate the parsley and chives, then taste and adjust the seasoning with salt and pepper. Move the mixture to a bowl and allow it to cool fully at room temperature before assembling the pastries.

FOR ASSEMBLY

Components

• 1 recipe for homemade pastry dough
• 12 eggs from quails
• 500 ml of cooking oil
• liquid used to moisten dough for brushing
• add salt as desired

Setup phase

1. Cut the pastel dough into 2 portions to make it easier to handle. Roll out each half into a rectangle approximately 40 cm by 20 cm—if needed, dust the surface with a bit of wheat flour to prevent sticking. Alternatively, you can use a rolling pin to roll out the dough, then divide it into 4 pieces and roll each into strips about 10 cm wide.

1. Using a reel (or knife), slice each half of the dough into 6 rectangles approximately 10 cm by 14 cm. Set aside.
2. To assemble the pastels: In a small bowl, crack a quail egg, taking care not to break the yolk. Place about one tablespoon of the meat filling in the center of each dough rectangle. Make a small hole in the middle of the filling and gently add the egg, seasoning with a pinch of salt—the meat will act as a barrier to keep the egg from leaking. Moisten the edges of the dough with your fingertip and press firmly to seal. Use the tip of a fork to crimp the edges, being careful not to stick the dough together.
3. Pour the oil into a quality pan (or a wok if you like) and heat it over high flame. To check if the oil is ready, dip a matchstick into the cold oil; when it ignites, the oil has reached the correct temperature. In the meantime, prepare a paper towel by folding it into a cross shape.
4. Once the oil is heated, reduce the heat and gently place 3 pastels into the oil at a time. Allow them to fry until they turn golden. During this process, as with pastries, gently stir the pastels using a skimmer, pouring hot oil over any dough that remains on the surface.
5. Using a slotted spoon, transfer the fried pastels to a rack lined with paper towels and repeat with the remaining ones. Serve immediately with vinaigrette and pepper sauce.

Note: When using homemade pastel dough, the yield may differ slightly depending on the size and how the dough is rolled out, so the quantity of quail eggs required for the recipe may vary.

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