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

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.