Filling for turnover pies
4 servings
10 minutes
This author’s filling for turnovers combines the tenderness of minced meat, the spiciness of tomato puree, and the aroma of nutmeg. Onions sautéed in olive oil add softness and rich flavor to the filling, while white bread soaked in milk makes it juicier. Fresh parsley adds a light green note, and black pepper enhances the spiciness. This recipe may have roots in European traditions of making layered pastries where stuffed dough products were popular in home cooking. The filling is perfect for closed pies, keeping moisture inside crispy dough. It is versatile and can be used not only for turnovers but also for other baked goods, turning them into small gastronomic masterpieces.
1
Chop the onion and sauté in olive oil for 5 minutes until soft and translucent. Cut the crusts off the bread and soak in milk; if using an egg instead of bread, boil it hard.
- Onion: 1 piece
- Olive oil: 2 tablespoons
- White bread: 10 g
2
Chop all ingredients finely and mix with tomato puree and grated nutmeg. Use 2 heaping teaspoons of filling for each pie. Seal well.
- Tomato puree: 3 tablespoons
- Ground meat: 200 g
- Parsley: 5 g
- Ground black pepper: pinch
- Nutmeg: pinch
