Raw Pastry Recipe

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Raw Pastry Recipe
24 July 2014 1441 read times 0 comment

Everyone wants Sunday breakfasts to be more beautiful and special than other days. Whether it’s a Sunday surprise for your partner, a hearty taste for your children, or a different taste for your guests. That’s what it’s called raw fritters. It’s a tried-and-tested taste from my hands. I know you can’t wait for the raw pie recipe after all the credit, let’s start with the story.

  • Persons:
    6 personality
  • Preparation Time:
    15 minute
  • Cooking time:
    30 minute


For the dough;

  • 4 cups flour
  • 1 teaspoon salt
  • Water

For the inner mortar;

  • 250 g mince
  • 1 onion
  • Less than 1 teaspoon black pepper
  • 1 teaspoon salt
  • Half a cup of water


We mix our flour, salt and water and knead our dough until it has the consistency of the earlobe. In another bowl we grate our onions. After grating our onions, we prepare our inner mortar by mixing minced meat, salt, pepper and water on top. We take walnut-sized pieces from our dough and open our doughs to make circles about 20 cm in diameter. We put our inner mortar in the form of half a moon in the dough that we open in a circle. The fact that our inner mortar is a little juicy makes our raw pastry more delicious. Therefore, as we see that the water is decreasing, we can add water to our internal mortar. Then we cover our dough so that it takes the form of half a month. We cut the edges of our raw pastry with a plate or a closing caterpillar so that our inner mortar does not flow outside. I’ve shaped my raw pastry here with a fork around the edges to make it look better, and I recommend it to you. We fry our prepared raw pastries in plenty of oil (2-3 cups) until they turn slightly pink all over. Enjoy honey and sugar:)

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