Turkish Poğaça with minced meat filling

Ingredients for 1 servings:

• 300 g flour
• 125 g butter, soft
• 1 sachet of baking powder
• 50 ml milk
• 2 tsp, leveled salt
• 1 egg yolk, beaten
• 1 tbsp, heaped black cumin (Cörek Otu) and/or sesame seeds
• 150 g minced beef
• 1 m.-sized onion(s)
• 1 m.-sized tomato(s)
• 1 tbsp tomato paste
• 1 tsp, heaped salt
• 1 tsp pepper
• 1 tsp paprika powder, sweet or hot
• ½ bunch parsley
• 1 tsp cumin (kimyon)
• 25 g butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Turkish finger food pastries, makes 12 pieces

Brown the minced meat in the butter. Add the finely chopped onion and cook until translucent. Add the finely diced tomato, tomato paste, finely chopped parsley, and seasoning. Cook for 3-4 minutes, stirring well. Knead the flour, butter, baking powder, and salt, gradually adding milk until you have an elastic but not too soft dough. Form the dough into 12 equal-sized balls, each weighing approximately 40g. Roll the dough out by hand until they are about the size of a saucer. The dough rolls out very well even without flour and is non-sticky. Spread a heaped tablespoon of the filling on each half, leaving a finger’s width of space around the edge. Fold the other half over and press firmly along the edge with your fingertips. Brush with egg yolk and sprinkle with black cumin or sesame seeds. Bake at 180°C for 15-20 minutes, until the tops are golden brown. The pastries can be eaten warm or cold, or frozen.