Beef and pine nut Kalitsounia

By Andy Cooks · 90 min

Ingredients

Instructions

1. Mix the flour, olive oil, warm water and a pinch of salt until a dough forms, then knead for 5 minutes until smooth.
2. Cover the dough and rest it for 30 minutes.
3. Heat the oil in a large frying pan over medium-high heat. Crumble in the beef and cook for 8 to 10 minutes, stirring occasionally, until well browned.
4. Add the finely diced onion and cook for 2 to 3 minutes until softened.
5. Stir in the pine nuts and cook for 1 minute until toasted. Stir in the cinnamon and season with salt and pepper.
6. Turn off the heat, add the zest and juice of the lemons, mix well and let cool slightly for 5 minutes.
7. Finely chop the parsley leaves and stir them into the beef. Transfer to a bowl and let cool completely.
8. Roll the dough on a lightly floured board into a large rectangle about 2 to 3 mm thick.
9. Cut rounds with an 11 cm cutter, discarding the offcuts. Place a tablespoon of filling in the centre of each.
10. Wet the edges, fold each round in half and crimp the edges with a fork to seal.
11. Heat enough oil for shallow frying in a large frying pan over high heat. Add the first batch, then reduce to medium.
12. Cook 1 to 2 minutes on the first side until golden and crisp, turn and cook a further minute on the other side. Drain on a wire rack over a tray and repeat with the rest.
13. Serve warm with lemon wedges.

Summarized from Andy Cooks's video. Watch it for the details.

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