Meat Bestels (Triangular hors d'oeuvres)
These savory meat pastries are the most typical dish of Hanukkah for most French Jews from Algeria. The dough traditionally used is called "brick leaves" , but isn't sold yet in the US.
I found out that egg roll wrappers work, too, even if slightly thicker than the original dough.
It is delicious when still warm.
Tip : you can prepare bestels in advance, freeze them before frying them, and then fry them right before serving.
For 30 hors d'oeuvres
1 package of egg roll wrappers
1 lb. ground beef
1 onion, minced
1 egg, beaten
Juice of 1/2 lemon OR 1 tblsp lemon juice
2 Tbsp oil
Salt and pepper
Oil to fry
In a small pan or wok, sauté the minced onion in the 2 Tbsp of oil at medium heat for 2 to 3 minutes. Add the ground beef and brown. Add 1/2 cup of water, the lemon juice, and salt and pepper. Let the meat mixture cook an additional five minutes. Remove from heat and let the meat mixture cool to room temperature. There should be just a little water/oil left in the pan; drain excess.
While the meat is cooling, prepare the wrappers by cutting each one in half so that they are rectangular. When the meat is cool, stir in the beaten egg. Prepare a paste of a little flour mixed with water, and then lay the first rectangular wrapper on the cooking surface so that one narrow end is near you. Place one teaspoon of the meat mixture 1 inch from the end, centered side to side. Fold the lower left corner up and to the right, as you would if you were folding a flag. Fold it one or two more times, maintaining the triangle shape; seal with the flour paste. Fry the meat pies on both sides in one inch of hot oil or in a deep-fryer.
When it is ready, let it rest on a plate covered with a paper napkin, to drain off the oil.
Remove the napkin, and eat the bestels à la viande while they are still warm, perhaps sprinkled with a few drops of lemon juice.