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Polish Meat-Filled Pastries

Monday, 26 May 2008


These small, tasty, meat-filled turnovers are a traditional accompaniment to many Polish soups. They also make an excellent finger-food for buffets and cocktail parties. The Poles cut the pastries into squares not circles, but no matter the shape, they still taste the same. This is a recipe that was collected by Sharon Hudgins on one of her trips researching the use of chile peppers in the area.


At a glance
Cooking Method
Heat Level
Main Course
1 1/2 cups
  • 1/4 cup finely chopped dried apricots

  • ½ cup warm chicken broth

  • ½ cup shredded or very finely chopped cooked pork equal to a chop

  • 1/4 cup finely chopped prunes

  • 1/4 cup raisins

  • 1/4 cup chopped walnuts

  • 2 teaspoons sweet paprika

  • 1/4 teaspoon ground cayenne

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1/8 teaspoon ground cloves


Saute the beef in a heavy skillet until almost browned. Add the onion, bell pepper, and chiles and continue to saute until the onions are soft. Add the potato and continue to cook for an additional minute. Pour off any accumulated fat.

Combine all the remaining ingredients in a large bowl, add the meat and mix well.


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