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Easy Tillys Pastelles photo

Tillys Pastelles

Tillys Pastelles are a savory delight! Flaky pastry filled with seasoned beef and rice, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 6 cups All-purpose Flour plus more as needed
  • 1.5 teaspoons Kosher Salt divided, plus more as needed
  • 1 cup Vegetable Oil divided
  • 3 cups Water divided
For the Filling:
  • 2 pounds Ground Beef
  • 1 large Onion finely diced (about 2 cups)
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Dried Mint (optional)
  • 1 teaspoon Paprika
  • 0.5 teaspoon Ground Cumin
  • 0.25 cup Uncooked White Rice
  • 2 hard-boiled Eggs peeled and finely diced
  • 0.5 cup Minced Fresh Flat-Leaf Parsley
  • 0.25 cup Sesame Seeds plus more for sprinkling
  • 0.25 teaspoon Freshly Cracked Black Pepper

Equipment

  • Mixing bowls
  • Rolling Pin
  • Baking sheets
  • Sharp Knife
  • Pastry brush
  • Measuring cups and spoons
  • Large skillet

Method
 

Step-by-Step Instructions:
  1. In a large mixing bowl, combine 6 cups of all-purpose flour, 1 1/2 teaspoons of kosher salt, and 1 cup of vegetable oil. Gradually add 2 cups of water, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.
  2. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the finely diced onion and sauté until translucent. Add the ground beef, breaking it apart with a spoon. Cook until browned. Drain excess fat, if necessary. Stir in the dried oregano, dried mint (if using), paprika, cumin, rice, and 1/2 teaspoon of kosher salt. Cook for an additional minute, then remove from heat. Let it cool slightly before adding the diced hard-boiled eggs and parsley. Mix well.
  3. Preheat your oven to 375°F (190°C). Divide the rested dough into equal portions. On a floured surface, roll each portion into a thin circle (about 1/8 inch thick). Place a generous scoop of the filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges with a fork to seal.
  4. Place the assembled pastelles on a baking sheet lined with parchment paper. Brush the tops with the egg wash made from the beaten egg yolks and water. Sprinkle with sesame seeds for added flavor and crunch.
  5. Bake in the preheated oven for 25-30 minutes or until golden brown. Keep an eye on them; you want that beautiful golden hue that indicates perfectly cooked pastelles.
  6. Once baked, remove the pastelles from the oven and let them cool for a few minutes before serving. They are delicious warm or at room temperature, making them perfect for any occasion.

Notes

  • These pastelles can be frozen; assemble but do not bake, then freeze on a baking sheet.
  • Try adding different herbs or spices to customize the filling to your taste.
  • For a lighter option, substitute ground turkey or chicken for beef.