Tilly's Pastelles
User Reviews
4.8
63 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 30 mins
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Servings
24 servings
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Calories
240 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Tilly's Pastelles
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Tilly's Pastelles are a filled dough dish featuring a soft, pliable dough made by mixing boiling water, oil, salt, and flour, then kneaded smooth. The savory filling combines browned ground beef with diced onions, herbs, spices, uncooked rice, and diced hard-boiled eggs. The dough is divided into balls, prepared for wrapping or layering as part of the dish assembly.
Description
Tilly's Pastelles start with a dough prepared by pouring boiling water combined with oil and salt over flour, then stirring until a soft dough forms. After kneading until smooth, the dough is portioned into two sizes of balls, indicating different layers or uses in the assembly. The filling involves sautéing onions until soft, then adding ground beef seasoned with oregano, optional dried mint, cumin, paprika, and salt, cooking until browned. Uncooked rice and water are stirred in at low heat to start cooking the rice in the meat mixture. Hard-boiled eggs diced finely contribute texture and richness, while parsley adds fresh herbaceous notes. Sesame seeds and black pepper finalize the seasoning.
This dish requires assembling these prepared components carefully before cooking the assembled pastelles. The detailed seasoning and inclusion of rice and eggs highlight a layered texture and balanced savory profile.
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Ingredients
Ingredients
- 3 cups water divided
- 1 cup + tablespoon vegetable oil divided
- 1 1/2 teaspoons kosher salt divided, plus more as needed
- 6 cups all-purpose flour plus more as needed
- 1 onion about 2 cups, large, finely diced
- 2 pounds ground beef
- 2 teaspoons oregano dried
- 1 teaspoon dried mint (optional)
- 1 teaspoon paprika
- 1/2 teaspoon cumin ground
- 1/4 cup white rice uncooked
- 2 egg hard boiled, peeled and finely diced
- 1/2 cup parsley minced, fresh flat-leaf
- 1/4 cup sesame seeds plus more for sprinkling
- 1/4 teaspoon black pepper freshly cracked
- 2 egg yolks lightly beaten with 2 tsp water, for egg wash
Instructions
- In a large saucepan, bring 2 1⁄2 cups water, 1 cup vegetable oil, and 1 teaspoon salt to a boil. Remove from heat and quickly stir in 6 cups flour, using a wooden spoon, until a soft dough forms.
- Scrape onto a lightly floured surface and knead, using more flour if necessary, until smooth, pliable, and not too sticky.Form into 24 balls about 2 inches in diameter (about 1 1⁄2 ounces each) and 24 balls about 1 1⁄2 inches in diameter (about 3⁄4 ounce each). Place on parchment-lined baking sheets, cover with plastic wrap, and set aside at room temperature.
- Heat the remaining 1 tablespoon oil in a large sauté pan over medium-high heat. Add the onion and cook until softened, stirring often, about 5 minutes. Add the ground meat, 1⁄2 teaspoon salt, oregano, mint, if using, cumin, and paprika. The dried mint is optional. Cook, breaking up the meat with a wooden spoon, until well browned, 10 to 12 minutes. Reduce to very low heat and stir in the remaining 1⁄2 cup water and uncooked rice. Cover to cook the rice al dente, about 12 minutes.
- Uncover, remove from the heat, and stir in the hard-cooked egg, parsley, 1⁄4 cup sesame seeds, and black pepper. Taste the filling; add additional salt, pepper and seasonings to taste, if desired (see my notes below). Set aside to cool completely.
- Place oven racks in the upper and center positions. Preheat the oven to 400°F. Using your floured hands, shape the larger dough balls into cups 2 1⁄2 to 3 inches wide and almost 1 inch deep. Return them to the prepared baking sheets as you work, about 1-inch apart.
- Divide the meat mixture evenly between the cups, mounding it slightly.
- On a lightly floured surface, use a lightly floured rolling pin or floured hands to roll or press the 1 1⁄2-inch dough balls into 3-inch rounds.
- Cover each filled pastelle cup with a dough round, pinching the edges together in an upward motion to make a raised lip.
- Brush the tops and sides with egg wash. Sprinkle the tops with salt and sesame seeds.
- Bake until the pastelles are golden brown, 35 to 40 minutes; switch the sheets halfway through. Serve warm or at room temperature. This recipe is easily halved to make just a dozen pastelles.
- Notes from Tori: I was only able to make about 20 balls of dough in each size, which equaled 20 pies total. You may have more or less depending on how your dough works out. Pie making is not an exact science! Next time I make these, I may spice them up a bit by using cilantro instead of parsley, as well as adding some cayenne and turmeric to the filling to taste. You know I love my spice! :)
Nutrition Information
Show Details
Calories
240kcal
(12%)
Carbohydrates
26g
(9%)
Protein
11g
(22%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
58mg
(19%)
Sodium
180mg
(8%)
Potassium
167mg
(4%)
Fiber
1g
(4%)
Vitamin A
200IU
(4%)
Vitamin C
2mg
(2%)
Calcium
36mg
(4%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 58mg | 19% |
| Sodium | 180mg | 8% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
63 reviews
Excellent
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