Preparation
- Knead the flour, milk, egg and salt into a firm dough and rest for 1 hour.
- For the filling, mix the minced meat, spring onions, coriander and parsley thoroughly with the salt, pepper and milk.
- Roll the dough out thinly and cut out circles 12 to 15 cm across.
- Spread a heaped tablespoon of filling over one half of each circle, leaving a border of about 2.5 cm. Brush the edge with water, fold the circle over, press down with your fingers and seal both sides firmly with a fork. They must be tightly sealed.
- Heat the oil about 1 cm deep in a pan and fry the turnovers over medium heat for about 3 minutes on each side until golden, until the meat is cooked through. You may need to work in two pans.
- Drain on kitchen paper and serve hot. Juice collects inside, so be careful with the first bite.
Drink with it
Vodka · excellent match
Vodka, neat and ice cold, with a lemon wedge
The cold vodka cuts the frying fat, the lemon keeps the palate fresh, and the herb filling is not drowned out.
What Is Vodka? Raw Materials, Flavor, and CocktailsPale lager · excellent match
Light lager or Pils, well chilled
Fizz and hop bitterness cut the frying fat, and the malty lager suits the juicy meat and crisp pastry.
Pils or Helles: What's the Difference?Sparkling wine · good match
Brut sparkling wine
Fine bubbles and acidity make the rich, crisp pastry feel lighter.
Sparkling wine, Champagne, and Prosecco: what's the difference?