Pastelikos

Kaye Israel with daughter, Marcia

Pastelikos. Image from Marcia Israel Weingarten

Kaye Israel’s Pastelikos Recipe

From the Jewish Journal article: Precious Pastelikos by Sharon Gomperts and Rachel Emquies Sheff

2 onions, peeled and diced
2 lb ground beef
5 tsp tomato sauce
a dash of cayenne pepper (or pepper
flakes) and garlic powder
Salt & Pepper to taste
1/4 cup rice
1 egg
1/2 cup chopped parsley
¼ cup water

1. Parboil rice. To do so, bring 3/4 cup water to a boil. Add 1/4 cup rinsed rice. Cook covered on stove approximately 10 minutes on low/simmer heat. Rice should be only partially cooked.
2. In a large skillet (or electric frying pan) sauté diced onions, using 3 -4 tablespoons of oil.
3. Add ground beef and brown.
4. Add tomato sauce and spices, Add parboiled rice, followed by chopped parsley. Add water to mixture. Cover and cook on medium heat until all water is absorbed, approximately 35-40 minutes. Add egg to mixture to bind.
While cooking, begin making dough.

Dough
(for pastelikos and burekas)
3 cup ice water
2 1/2 cup oil
1 tsp salt
10 – 12 cups flour
1 cup sesame seeds
1. Put ice in measuring cup and ice water to 3 cups
2. Add oil and salt.
3. Incorporate flour into dough as you add it. (Ice cubes will melt and/or will “pop up” and you will remove as dough is mixed.)
4. Once dough is ready, prepare balls the size of an apricot for the “cup”, and a ball the size of a walnut for the “hat.”
5. Place an apricot-sized ball in the palm of your hand. Use the thumb on your other to form the cup. Fill with conduchu. Then, take a walnut sized ball, dip it in a bowl of sesame seeds, then flatten. Place on top of the filled “cup” (sesame seed side facing out).
6. Crimp close the edges. Place in a mini cupcake tin. (helps pastelikos keep their shape).
7. Brush with an egg wash (beat an egg with a few drops of water).
8. Place on lower shelf in 350°F oven.
9. Bake until bottoms begin to turn color (golden), about 20-25 minutes. (This will depend on your particular oven. Keep an eye on them.)
10. Move to top shelf until tops are a gold color.

Pastelikos are delicious right out of the oven! (after a few minutes of cooling). They freeze well. Pack in airtight freezer bags or boxes. To enjoy from the freezer, defrost and reheat at 350 degrees in the oven.