How to make Moroccan pastels ! (Meat pastels or tuna pastels)

Описание: Moroccan pastels are a staple in any Moroccan home. Whether for a holiday, a special occasion or for a Shabbat dinner. They are delicious, melt in your mouth delight. Usually accompanied with several typical Moroccan salads as in Salade cuite, baba ganoush, cooked carrots, beet salad and the list goes on. Try it and you will be delighted with the softness of this pastel.
For a vegetarian alternative, Instead of stuffing with meat you can stuff it with tuna.
Enjoy! Recipe down below!
PASTELS
Ingredients :
5 lb bag of Idaho potatoes
1lb medium ground minced meat (beef)
Flour or potato starch to coat pastels
1 bay leaf
3 eggs
2 tbsp finely chopped parsley or 1tbsp dry parsley
1onion choped
vegetable oil for frying
Salt & pepper
Peel & cut in half all the potatoes and put in boiling salted water and cook until fork tender.
Drain potatoes and put in colander let cool down.
In the meantime in a skillet saute 1 onion until golden, then add the minced meat, salt & pepper and cook on medium heat stirring with wooden spoon add bay leaf and 4 tbsps of water. Let meat cook until liquid evaporates. With a spoon drain excess fat.
Put meat in food processor and process with 2 or 3 quick on & off pulses, to obtain a medium fine texture. Do not overprocess.
Put potatoes back in pot add salt & pepper and mash until soft. Make balls like size of golf balls and form into a bird nest, fill with 1tbsp of minced meat and cover with another birdnest. Pinch all around to close.
Pass them in potato starch and in beaten eggs (add a sprinkle of salt to eggs) and fry until golden. Flip over and fry until golden on other side. Drain on a paper towel.