Fried Turnovers

Name: Fried Turnovers (Skaltsounia)
Yield: Makes about 24 pastries
Ingredients: ¼ cup chopped fresh mint; vegetable oil for deep-frying; 2 to 3 tablespoons plain yogurt; Salt and freshly ground black pepper; 2 or 3 eggs, lightly beaten; 2 tablespoons chopped fresh mint; ¾ cup farmer or ricotta cheese; ¾ cup grated parmesan cheese; 2 eggs beaten with ¼ cup cold water, or 4 eggs; 1 tablespoon olive oil; 1 to 2 teaspoons red pepper flakes; 1 teaspoon ground cumin; 1 onion, finely chopped; ½ pound ground beef; 1 teaspoon salt; 3 cups all-purpose flour, or as needed

Skaltsounia

Preparation info

Makes about
24
pastries

Difficulty
Medium

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

The dough used in these fried turnovers, also known as kalsones, is almost identical to an Italian egg pasta. The pastries can be filled with cheese or meat, and in Crete are traditionally spicy with red chile. Both fillings would work in mantikos as well. As these are fried, they would be ideal for Hanukkah.

Ingredients

Pastry
Hanukkah
Vegetarian
Sephardic

Ingredients

Method