Turkey And Spices Pastries - butter

Method

• Place the butter in a mixer or food processor, beat until it becomes liquid, add water, a pinch of salt, and beat some more.
• Add the flour, and beat to soft dough.
• Remove the dough, and let rest for 1 1/2 hours.
• 30 minutes before cooking, marinate the meat with lemon zest, coarse salt, and and paprika.
• Preheat oven to 180 degrees Celsius.
• Heat the margarine in skillet, add the meat and saute for 3 minutes.
• Add the thyme and spices a spoonful at a time, and make sure they don't stick to the pan, if necessary, add 2 tablespoons of water. Add pink pepper to taste.
• Let spices meld with the flavor of the meat.
• Add balsamic vinegar, and simmer until vinegar is reduced.
• Put the meat mixture in the blender, and chop for a few seconds, until the meat is finely chopped.
• On a floured surface, roll out the dough very thin.
• Use a glass to make small circles in the dough.
• Place the meat on one side of the circles, and fold in half to close, pressing with your fingers or with a fork to seal the pastry.
• Continue this process until all the dough is used up.
• Place the pastries on a baking tray lined with parchment paper.
• Brush the top of the pastries with a beaten egg, and sprinkle with poppy seeds.
• Bake for about 30 minutes.