Rhodes Island-style Meat & Rice-filled Pies

Pastelikos

Pastelikos are Rhodes Island-style meat, rice, onion, tomato and parsley filled hand pies with their distinctive sesame encrusted lid so delicately crimped.

The Sephardic Jews of Rhodes Island adapted the Moorish meat pies of medieval Spain. Pastelikos, often served with guevos haminados the traditional long cooked eggs for brunch or as meze, are the much loved savory pies of the Jews of Rhodes.

Although it may take some practice to shape the pies, the technique is soon mastered. Enlist the help of family members or friends, I assure you that it is certainly worth your while.

For those who want a quick and easy alternative please see below. *

For the filling: (konducho)

3 tbsp olive oil

1 medium onion, finely chopped

1lb (500g) ground beef

salt and freshly ground black pepper, to taste

1 tsp tomato paste

1 cup freshly grated tomato (or canned)

½ cup hot chicken stock

½ cup basmati rice, soaked in hot water for 5 minutes, drained

1 cup hot water

¾ cup flat-leaf parsley, finely chopped

For the pastry: (masa)

2 cups hot water

1 cup olive oil

1 tsp salt

4½ cups all-purpose flour

½ cup sesame seeds spread on a plate, for topping

½ cup vegetable oil, for brushing

1. Make the filling: Heat the oil in a large, heavy pan over medium heat. Add the onion and sauté until soft and translucent, about 8 minutes. Stir in the ground beef and sauté crushing the meat with a fork until it browns. Season with salt and pepper. Add the tomato paste, grated tomato or canned and ½ cup of hot stock. Simmer uncovered, until the liquid has reduced. Taste and adjust the seasoning.

   
   

2. With a wooden spoon make a well in the center of the meat. Add the rice and 1 cup hot water. Return to a high heat and bring to a boil. Cover the pan with the lid and reduce the heat to medium-low and simmer for about 15 minutes until the liquid is absorbed and the rice is soft. Gently stir into the meat mixture. Remove from the heat and let cool. Stir in the parsley.

   
   

3. Transfer the rice and meat mixture to a bowl and cover with plastic wrap, until needed. (*This amount of filling will require 2 batches of dough).

   
   

4. Prepare the pastry dough: Combine the water, oil and salt in a medium-sized pan and bring to a boil. Remove from the heat. Add the flour a cup at a time, into the pan, stirring vigorously, until well blended to a firm dough.

5. 
   

   Transfer the dough to work surface and knead for about 2 minutes. Return the dough to the pan keeping it covered with the lid so the dough does not dry out.

   
   

6. Divide the dough into three portions. For the pots shape ⅔ of the dough into 25 x 0.70oz (20g) portions. Shape and fill pies: Working in batches, take one third of the dough at a time. Divide that portion into two thirds.

   1. For the pots, weigh 0.70oz (20g) portions and shape each one into smooth balls, pressing firmly between your palms. Then return the balls into the pan covered with the lid.

   2. With the remainder of the dough, weigh 0.28oz (8g) portions and shape into smaller balls for the lids.

   3. Be sure to cover any remaining dough that is not being worked with a lid.

   4. Hollow the larger balls with your thumbs and fingers and shape into little pots with straight-sides, 1½in (3.5cm) deep and 1½in (3.5cm) wide, making the walls as thin as possible, about ⅛in (3mm). Fill the pots to the top with a heaped teaspoon of filling.

   
   

7. To cover filled pots:

   1. Take one of the smaller balls, lightly dip into the sesame seeds then flatten between both palms. Fit and cover the meat and rice-filled pot. Pinch the edges of the dough together using your thumb and forefinger around to seal the pie.

   2. Using a small sharp knife, at a 45° angle, serrate the top circumference of the closed pie edges into a crisscross fringe. Finally lift up the sides of the finished pastry to a uniform height rotating the pie between the palms of your hands (like a potter’s wheel).

   
   

8. At this point prepare the second batch of dough to complete using the entire filling.

   
   

9. Preheat the oven to 400°F (200°C). Line 2 baking trays with parchment paper.

   
   

10. Brush the tops of the pies with oil. Place on the baking trays and bake for 30-40 minutes or until they are crisp and a deep golden color. Allow to cool on wire racks. Serve hot or at room temperature.

Stella’s Hints: Filling can be prepared ahead, refrigerated Bring back to room temperature before using.

*I like to make two batches of dough for this amount of filling. Prepare the second batch of dough once the first batch of meat and rice pies have been filled and shaped as the dough tends to dry out quickly.

To freeze: Open-freeze unbaked pastelikos on a tray. Store in a single layer in an airtight container. To serve, preheat the oven to 400°F (200°C). Brush the tops of frozen pastelikos with oil. Bake the pies on parchment lined baking trays for 45 minutes or until golden.

• Twist on Tradition:**For an easy version: Shape the dough into walnut-size balls and roll into about 3¼in (8cm) discs. Spoon a heaped teaspoon of the filling into an oval and place into the middle of each disc. Fold up the sides of the pastry, bringing them together to make a raised pastry, pinching with your fingertips along the length of the crest to seal the pastry completely. Brush with oil and dab the pies with sesame seeds. Bake as above.