Polish Meat-filled Pastries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. Ingredients:
1/4 cup finely chopped dried apricots |
1/2 cup warm chicken broth |
1/2 cup shredded or very finely chopped cooked pork equal to a chop |
1/4 cup finely chopped prunes |
1/4 cup raisins |
1/4 cup chopped walnuts |
2 teaspoons sweet paprika |
1/4 teaspoon ground cayenne |
1/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/8 teaspoon ground cloves |
Directions:
1. In a bowl, cover the apricots with the chicken broth and let them soak for an hour to soften.
2. Add all the remaining ingredients and mix well.
3. Spoon into empanda dough and bake.
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