Sylheti-style Rasstegai

Ingredients

In this Sylheti adaptation of Rasstegai, we incorporate the vibrant flavors of Sylheti cuisine by adding traditional spices like turmeric, cumin, and coriander to the filling. These spices infuse the dish with a warm and aromatic essence, giving it a distinct Sylheti twist. We alse have the original recipe for Rasstegai, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250g ground meat (chicken, beef, or lamb) 250g ground meat (chicken, beef, or lamb)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 11g
• Carbohydrates (total, sugars): 32g, 1g
• Protein: 14g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water and knead the dough until it comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the ground meat to the skillet and cook until browned. Stir in the turmeric, cumin, coriander, salt, and pepper. Cook for another 2 minutes.
5. 5.
   Pour in the water and simmer until the liquid has evaporated. Remove from heat and stir in the fresh cilantro. Allow the filling to cool.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/4 inch. Cut out circles or squares, depending on your preference.
8. 8.
   Place a spoonful of the meat filling in the center of each pastry shape. Fold the edges over to form a sealed pocket and press the edges together with a fork to secure.
9. 9.
   Brush the pastries with beaten egg wash and place them on a baking sheet lined with parchment paper.
10. 10.
    Bake for 20-25 minutes, or until the pastries are golden brown and crispy.
11. 11.
    Serve the Sylheti-style Rasstegai warm and enjoy!

Treat your ingredients with care...

• Ground meat — Ensure the meat is cooked thoroughly to avoid any foodborne illnesses.
• Fresh cilantro — Wash the cilantro thoroughly and pat it dry before chopping to remove any dirt or impurities.

Tips & Tricks

• For a spicier kick, add chopped green chilies to the filling.
• Experiment with different types of ground meat to find your favorite flavor combination.
• Serve the Sylheti-style Rasstegai with a side of mint chutney for an extra burst of freshness.
• If you prefer a vegetarian version, substitute the ground meat with mashed potatoes or paneer.
• Make a larger batch of the filling and freeze it for future use.

Serving advice

Serve the Sylheti-style Rasstegai as an appetizer or a main course. Pair it with a fresh salad or raita for a complete meal.

Presentation advice

Arrange the Sylheti-style Rasstegai on a platter, garnished with fresh cilantro leaves. Serve them warm to showcase their golden and crispy exterior.