INGREDIENTS
for the dough
1 cup water
1 teaspoon vodka or vinegar
1 ½ sticks butter, unsalted
2 ¾ cups flour, all-purpose
1 ½ teaspoons salt
paprika, dash
for the filling
3 Tablespoons olive oil
1 teaspoon oregano
1 ½ teaspoons salt
½ teaspoon paprika
½ teaspoon red pepper flakes
½ teaspoon pepper
½ teaspoon cumin
1 pound ground beef, lean
1 small yellow onion, peeled/minced
½ red bell pepper, seeded, finely diced
½ green bell pepper, seeded, finely diced
½ cup peas, frozen
2 cloves garlic, finely minced
1 small russet potato, peeled, diced, boiled
3 green onions, chopped
¼ cup beef broth
1-2 Tablespoons tomato paste
egg wash
1 egg
3 Tablespoons water
METHOD
for the dough
Melt butter and water in microwave. Combine flour, salt and paprika in large bowl; make a well in the middle. Add vodka or vinegar and half of butter mixture, mix to form a paste. Add remaining liquid and work with hands until dough forms. Wrap in saran wrap and refrigerate for 2-3 hours. Preheat oven to 400°. Line baking sheet with parchment paper.
for the filling
Boil potatoes until tender, drain, set aside. Sauté beef in 2 Tablespoons of oil in large skillet until browned. Drain drippings (reserve 2 Tablespoons), set beef aside. Sauté onions in remaining olive oil and reserved drippings until translucent. Add peppers, peas, garlic, and spices. Cook 2-3 minutes, add ¼ cup beef broth, and 1-2 Tablespoons of tomato paste (to taste). Once combined, add beef and potatoes. Taste, add more spices if needed. Cook 2-3 minutes, remove from heat, let cool.
to assemble
On a floured surface, roll golf ball-sized pieces out to ¼-inch thick, 5-inch diameter circles. Add 2 heaping Tablespoons of filling and a ½ teaspoon of green onions to each circle. Brush egg wash on one half of outer edges, fold over, press to seal. Crimp edges with fork.
Place on baking sheet, brush tops with egg wash. Bake until golden brown, 15-20 minutes. Serve immediately. Refrigerate leftovers up to 3 days or can freeze for 3 months. Reheat in 300° oven or toaster oven.
