📝 About This Recipe
A crown jewel of the Rhodesli and Turkish Sephardic kitchen, Pastelicos are elegant, hand-pleated pastries known for their distinctive savory-sweet profile. These bite-sized treasures feature a crisp, short-crust pastry filled with a fragrant mixture of ground beef, toasted pine nuts, and warm spices. Traditionally served at festive occasions and Shabbat lunches, they offer a perfect harmony of crunch and succulent richness that has been passed down through generations.
🥗 Ingredients
The Pastry Dough
- 4 cups All-purpose flour (sifted)
- 1 cup Vegetable oil (neutral flavor like canola or sunflower)
- 1/2 cup Warm water
- 1 teaspoon Kosher salt
- 1 teaspoon Sugar (to help with browning)
The Meat Filling
- 1 lb Ground beef (lean, preferably 90/10)
- 1 large Yellow onion (finely diced)
- 1/4 cup Pine nuts (lightly toasted)
- 1/2 cup Fresh parsley (finely chopped)
- 1/2 teaspoon Ground allspice
- 1/4 teaspoon Ground cinnamon
- 1/2 teaspoon Black pepper (freshly ground)
- 2 tablespoons Olive oil (for sautéing)
The Topping
- 1 large Egg (beaten for egg wash)
- 3 tablespoons Sesame seeds (untoasted)
👨🍳 Instructions
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1
Prepare the dough by combining the oil, warm water, salt, and sugar in a large mixing bowl. Gradually stir in the flour until a soft, pliable dough forms. Knead for 2-3 minutes until smooth, then cover with a damp cloth and let rest for 30 minutes.
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2
While the dough rests, make the filling. Heat olive oil in a large skillet over medium heat. Add the finely diced onions and sauté until translucent and just beginning to turn golden (about 8 minutes).
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3
Add the ground beef to the skillet. Use a wooden spoon to break it into very small crumbles. Cook until the meat is browned and no pink remains.
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4
Drain any excess fat from the pan. Stir in the salt, pepper, allspice, and cinnamon. Continue to cook for 2 minutes to toast the spices.
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5
Remove from heat and stir in the toasted pine nuts and fresh parsley. Let the filling cool completely before assembling; a warm filling will tear the delicate dough.
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6
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
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7
Divide the rested dough into walnut-sized balls (about 30 grams each). Keep the balls covered so they don't dry out.
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8
On a lightly floured surface, roll each ball into a thin circle, about 3-4 inches in diameter. The dough should be thin but strong enough to hold the filling.
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9
Place a heaping tablespoon of the meat filling in the center of the dough circle.
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10
Fold the edges of the dough up toward the center to create a 'hat' shape, leaving a small opening at the top where the meat is visible, or pinch it closed into a triangle shape. Traditionally, the edges are 'repulgo' (braided/crimped) around the rim.
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11
Place the assembled pastelicos on the prepared baking sheets, spaced 1 inch apart.
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12
Brush the dough generously with the beaten egg wash and sprinkle the tops with sesame seeds.
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13
Bake for 25-30 minutes, or until the pastry is a deep golden brown and the bottom is firm.
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14
Transfer to a wire rack to cool slightly before serving. They are best enjoyed warm or at room temperature.
💡 Chef's Tips
For the best texture, ensure the meat filling is very dry; any excess liquid will make the bottom of the pastry soggy. If you find the dough too oily to handle, add flour one tablespoon at a time until it feels like soft clay. To get the authentic 'Rhodesli' look, use your thumb and forefinger to pinch and twist the edge of the dough in a continuous motion to create a rope-like border. You can freeze these unbaked! Just freeze them on a tray, then transfer to a bag; bake directly from frozen, adding 5-10 minutes to the cook time. Don't skip the resting period for the dough—it relaxes the gluten and makes rolling much easier.
🍽️ Serving Suggestions
Serve with a side of 'Haminados' (slow-cooked brown eggs) for a traditional Sephardic breakfast or lunch. Pair with a refreshing Israeli salad of finely chopped cucumbers and tomatoes. Accompany with a dollop of tahini sauce or a spicy zhoug for an extra kick. Serve alongside a glass of cold Arak or a dry white wine like a Sauvignon Blanc. A side of pickled turnips or olives provides a bright acidity that cuts through the richness of the meat.