Cretan minced meat patties

Ingredients for 2 servings:

• 200 g wheat flour type 1050
• 1 tbsp baking powder
• 1 pinch of salt
• 3 tbsp whole milk
• 1 m.-sized egg(s)
• 2 tbsp extra virgin olive oil
• 250 g minced meat, mixed
• 1 m.-large onion(s), brown
• 2 medium-sized garlic cloves, fresh
• 1 tsp oregano, fresh or dried
• 3 g salt or vegetable broth, instant
• 1 tsp, levelled black pepper, freshly ground
• ½ tsp, sautéed nutmeg, freshly grated
• 1 pinch of cinnamon powder
• 60 g feta cheese, shredded
• 1 tbsp honey, light yellow
• 3 tbsp extra virgin olive oil
• n. B. Extra virgin olive oil, for frying
• n. B. flowers and leaves
• n. B. Walnuts, halved

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

A popular appetizer in Crete, served warm with bread and tzatziki.

Mix the dough ingredients and knead into a smooth dough. Wrap in foil and let it rest in the refrigerator for 1 hour. In the meantime, finely chop the onion and garlic and sauté in a pan with the olive oil until translucent. Add the minced meat and fry until crumbly and all the liquid has evaporated. Transfer to a bowl, let it cool, and mix with the remaining filling ingredients until smooth. Store in the refrigerator until the flatbreads are ready. Briefly knead the rested dough, divide it into 3 portions, and roll each out into approximately 2 mm thick sheets. Cut out circular discs approximately 10 cm in diameter (use a suitable glass or tin). Knead the leftover dough, roll it out again, and then cut it out until the dough or filling is used up. Place a dough disc on your work surface, place a tablespoon of the filling in the center, fold the bottom half of the disc upward, and seal the edges tightly with a fork (see photo). Continue this process until all the dough discs or filling are used up. Heat a medium-sized pan, add olive oil, and fry the patties in batches until golden brown and cooked through on both sides. Transfer to a serving platter, garnish, and serve warm with white bread and tzatziki as an appetizer.