Pastel mass tender of peru

Save to Favorites


  • Mass
  • Butter: 75 g
  • Water: 100 ml
  • Flour unleavened: 270 g
  • Salt: A pinch
  • Egg: 1
  • The seeds of the opium poppy: taste.
  • Stuffing
  • Turkey meat minced: 200 g
  • Grated rind of lemon: 1 Teaspoon
  • Paprika: 1 Teaspoon
  • Thyme: 3 Branches
  • Herbal provece: 1 tsp


Start by making the mass putting the butter in the mixer or detector in the kitchen, beating until liquid. Add the water, the salt and beat some more. Then the flour and beat until fluffy batter. Take out the dough and leave to stand for 1 hour and 30 minutes.

In the meantime you can marinate the meat with the zest of lemon, salt and paprika about 30 minutes before cooking.

To cook, place the butter in the frying pan hot then the meat, salteando everything about three minutes. After you start by placing the spices one at a time, taking care not to let grab (if necessary to put two tablespoons of water, leaving the spice blend in with the taste of meat and doing a reduction of balsamic vinegar).

Put in the food processor or in the kitchen robot and sting all for a few seconds. The meat must be well chopped, almost as if it uses in chili meat.

With the help of a roll of a kitchen, a flat surface dusted with flour extend the dough so that it is well into thin strips. With a cutting (or glass) to make small circles, to put a bit of meat on one side of the circles and close with the other side, pressing with your fingers or with a fork so that it is well unopened. Repeat this process until the dough runs out.

Put the crayons on a baking tray lined with baking paper and brush the top with egg, put the seeds of the opium poppy and put in the oven for 30 minutes at 180 C.

Share Recipe: Pastel mass tender of peru

Suggestions for the category: Salted

Leave your comment!

Similar recipes

 Create your Cookbook!

 Save your Favorite Recipes!

 Make your shopping List!

 Share your Recipes!

Create account