Polish Meat-Filled Pastries
From geckofiend 16 years ago
- 20 minutes to make
- Serves 2
These small, tasty, meat-filled turnovers are a traditional accompaniment to many Polish soups. They also make an excellent finger-food for buffets and cocktail parties. The Poles cut the pastries into squares not circles, but no matter the shape, they still taste the same. Read more This is a recipe that was collected by Sharon Hudgins on one of her trips researching the use of chile peppers in the area. See less
Ingredients
- 1/4 cup finely chopped dried apricots shopping list
- ½ cup warm chicken broth shopping list
- ½ cup shredded or very finely chopped cooked pork equal to a chop shopping list
- 1/4 cup finely chopped prunes shopping list
- 1/4 cup raisins shopping list
- 1/4 cup chopped walnuts shopping list
- 2 teaspoons sweet paprika shopping list
- 1/4 teaspoon ground cayenne shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 1/4 teaspoon salt shopping list
- 1/8 teaspoon ground cloves shopping list
How to make it
- In a bowl, cover the apricots with the chicken broth and let them soak for an hour to soften.
- Add all the remaining ingredients and mix well.
- Spoon into empanda dough and bake.
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