Moulinex hv10 Mode D'emploi page 23

Variant: You can also stuff the meatballs (with a mixture of onion and
minced meat, browned in a little oil with a few pine nuts.)
BRIOUATS
Serves 4 - Preparation: 40 min Cooking time: 35 min
Ingredients:
250 g puff pastry - 350 g beef - 1 onion - 2 eggs - paprika - cinnamon
and ginger powder - parsley - coriander - chervil - sugar - 60 g butter -
olive oil.
1. Fit the 4.7 mm screen to the mincer. Cut the onion in 8, then mince it
with the mincer head. Heat 4 tablespoons of olive oil in a frying pan,
then add the onion. Allow it to sweat on a low heat without browning.
Set aside.
2. Mince the beef. Brown it on a low heat with the onion for 10 minutes.
Set to one side.
3. Chop the herbs with the mincing head.Then add them to the frying
pan with salt and pepper, half a teaspoon of paprika, a pinch of
ginger and a small teaspoon of cinnamon.
4. Next incorporate the beaten eggs, stir and remove from the heat.
5. Roll out the puff pastry quite thinly. Cut into 10 cm squares. Butter the
edge of each square.
6. Put a little spoonful of stuffing on each square. Roll them up, pinching
the ends.
7. Fry the briouats in boiling oil. Once fried, leave them to stand for a little
while on kitchen paper. Sprinkle them with sugar and cinnamon. Serve
very hot.
Variant:
Fit the 4.7 mm screen to the mincer. Mince a little meat. Cut the onion in
8, then mince it with the mincer head.
Mince a little more meat, then the herbs, then the rest of the meat. Beat
the eggs, and incorporate them into the stuffing with salt and pepper,
half a teaspoon of paprika, a pinch of ginger and a small teaspoon of
cinnamon. Mix well. Repeat steps 5 to 7.
PIROJKI
(small fish pastries)
Serves 4 - Preparation: 25 min Cooking time: 10-15 min.
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