Lithuanian style fried pastiers with two fillings

Lithuanian style fried pastiers with two fillings

This week I am trying out the recipes that I am going to make for my Christmas Eve dinner that is meat-free. That is why mushrooms will play one of the main role. Luckily, fish is also allowed and a few traditional recipes with a twist are already in my mind.

Ausytės with mushroom and cabbage fillings

This time I made fried pastries, also called ausytės ( little ears) that are traditionally filled with dried mushroom or sauteed saurkraut, for a sweet version you can find them with poppy seeds and honey filling. I prefer savory versions though as they go so well with beetroot soup that is a must on Christmas Eve.

Ausytės with mushroom and cabbage fillings
Ausytės with mushroom and cabbage fillings

What you need:

(makes about 35 small pastries)
  • 1/2 cup water;
  • 2 tsp sugar;
  • 1 tsp salt;
  • 10g instant yeast;
  • 80 ml sunflower seed oil;
  • 2 1/3 cups of flour.

Mushroom filling:

  • 1 leek;
  • 1 onion;
  • 400g mushrooms;
  • salt and black pepper;
  • a handful of parsley and dill;
  • oil for frying.

Cabbage filling:

  • 1/2 small cabbage;
  • 1 large carrot;
  • 1 onion;
  • 1 tsp of dill;
  • salt and black pepper;
  • 1/2 tsp carraway seeds;
  • oil for frying.

  • About 300 ml sunflower seed oil for frying

What you have to do:

  1. In a bowl mix warm water with sugar, salt and yeast. Add 2 tbsp of flour and mix in well. Leave the batter to prove for 10 minutes. You will see bubbles on the surface. Then add oil and the rest of the flour. At first the batter might look a bit hard, but keep kneading and it will come together. Cover with a clingfilm and leave in a warm place for 1 hour.
  2. Prepare mushroom filling. Peel and finely chop the onion and leek. Grate the mushrooms. Preheat a pan with some oil and add the onion and leek. Season with salt and pepper. Fry for 5 minutes, then add mushrooms. Stir well and cook for 15 minutes until mushrooms start getting ligth brown and cooked through. Stir in finely chopped parsley and dill. Leave it to cool.
  3. Prepare cabbage filling. Peel and finely chop onion, peel and grate carrot. Shred the cabbage. Preheat a pan with some oil and add the onion and the carrot. Season with salt and black pepper. Keep frying for 5-6 minutes, then add the cabbage. Stir it well and then pour in 1/2 cup of water. Cover the pan with a lid and leave it to sautee. Cook for 15 minutes until cabbage is soft and cooked through. Stir occasionally. Mix in the dill and leave it to cool.
  4. Cut the dough into 4 pieces. Roll out each piece on a flat surface. It should be thin but a bit thicker than the one you would make for dumplings. Cut out round circles with a cutter or a glass. Add a teaspoon of filling into each circle and fold the dough. Use your fingers to punch the sides well.
  5. Preheat a pan with the oil and add the pastries. You will have to do it in batches. Fry until golden brown on each side. Take them out and let them drain on a paper towel.

Serve warm or cool with soup or as a snack. Enjoy!

1 comment
  1. Jokios čia ne ausytės, o pyragėliai. Ausytės yra lenkiški mažuliukai virtinukai patiekiami prie lenkiškų barščių. Šiaip jau mūsų protėviai ne taip jau daug aliejaus teturėjo, tad arba virė virtinius arba kepė duonkepėj krosny.

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