Karasiki
4 servings
90 minutes
Karasiks are cozy European pastries that combine the tenderness of thin dough with the richness of meat filling. The dish's history is rooted in home baking traditions where simple ingredients transform into a culinary masterpiece. The airy dough made with milk and eggs encases a filling of juicy veal, aromatic pumpkin, and onion, highlighting the depth of flavor. The edges of the dough are carefully pinched to create miniature envelopes that are fried to a golden crispy crust. Karasiks are perfect for cozy family dinners or festive gatherings. They can be served with sour cream, spicy sauce, or fresh green vegetables, enjoying the harmony of textures and aromas. They not only delight the taste but also warm the soul with memories of home warmth.
1
Prepare the dough: in a bowl, using a whisk, mix the eggs, salt, milk, and gradually add flour in portions. Then knead the dough by hand. Cover the bowl with the dough with plastic wrap and place it in the refrigerator.
- Chicken egg: 2 pieces
- Salt: to taste
- Milk: 200 ml
- Wheat flour: 500 g
2
Prepare the minced meat: cut the veal into small pieces, fry in oil while stirring carefully to prevent burning, add a little water and stew until cooked.
- Veal: 500 g
- Vegetable oil: 100 ml
3
Chop onion and pumpkin into large cubes and fry in oil until cooked.
- Onion: 150 g
- Pumpkin: 150 g
- Vegetable oil: 100 ml
4
Chop the cooked veal finely. Also chop the fried onion and pumpkin finely.
5
Combine meat and vegetables, mix thoroughly, and add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
6
Prepare pies: roll out the dough on a floured surface to a thickness of 1.5 - 2 mm. Cut the rolled dough into squares measuring 10x10 cm.
- Wheat flour: 500 g
7
Brush the edges with egg, place the filling on the prepared squares of dough, fold diagonally, and seal the pies tightly.
- Chicken egg: 2 pieces
8
Pour oil into a deep skillet, heat it up, and fry the crucians for just a few minutes on each side.
- Vegetable oil: 100 ml
