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Ingredients
For the Dough:
3 and 1/2 cup all-purpose flour
1/4 cup olive oil
1 and 1/2 cup lukewarm water
2 tablespoons vinegar
1/2 teaspoon salt
The Filling:
2 pound ground beef
1/4 cup olive oil
1 onion, finely chopped
4 garlic cloves, grated
1 teaspoon salt, or to taste
freshly cracked black pepper, to taste
a handful of fresh parsley, finely chopped
Optional filling:
raisins
toasted pine nuts
Instructions
Make the Dough: In the bowl of a tabletop mixer add the oil, water, vinegar, and salt and whisk together. Add the flour and knead with the dough hook attachment for 5 minutes or until smooth. Add 1-2 tablespoons flour if the dough is still sticky and knead until smooth. Dust with flour and cover with a clean kitchen towel. Set aside to rest for 30-60 minutes at room temperature.
Make the Beef Filling: Add the olive oil and onion to a skillet. Cook over medium heat until golden and softened. Add the garlic and warm through for a few seconds until fragrant. Add the ground beef and season with salt and pepper. Cook over medium-heat until browned and fully cooked. Add some water if needed. Taste and adjust the seasoning if needed. Garnish with fresh parsley ad set aside to cool. Add the pine nuts and raisins if desired.
Assemble the Kalitsounia:
Divide the dough into 8 equal portions.
Lightly flour the work surface and roll out each piece of dough to around 17 by 7-inch strips.
Alternatively, do not divide the dough and just roll it out to 1/8-inch thick and using a round cookie cutter cut 4-inch rounds.
Place a tablespoon of filling either in each round or as I did in the video. (see here). 4 tablespoons of dough spaced out on the long strip.
Fold the bottom hald of the strip over the filling and cut out the shapes using a pastry cutter. Using a fork press the edes together to seal and place the pis on a baking tray lined with parchment paper and lightly dusted with flour.
Pierce the tops of the kalitsounia with a toothpick.
Freezer Instructions: Once the kalitsounia are assembled they can be frozen. Chill in the freezer until frozen solid and then transfer them to freezer-safe bags/containers. They will keep fresh in the freezer up to 3 months. Thaw and fry in oil until golden.
Fry the Kalitsounia: Add light olive oil to a skillet and heat over medium-high heat until the oil reaches 165 °F. Fry the kalitsounia in the oil for 3 minutes. Flip them over halfway through to evenly cook on both sides. Transfer them to a plate lined with paper towels. Serve with tzatziki. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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20 ноя 2023
