- Prepare the Dough:
- In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Gradually add the cold water and mix until the dough comes together. Form it into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling:
- In a skillet over medium heat, cook the ground meat until browned. Remove any excess fat.
- Add the chopped onion, garlic, and mixed vegetables to the skillet. Cook until the vegetables are softened.
- Stir in the tomato paste, dried herbs, salt, and pepper. Cook for a few more minutes until well combined. Remove from heat and let the filling cool.
- Assemble the Stuffed Bombs:
- Preheat your oven to 375°F (190°C).
- Roll out the chilled pastry on a floured surface to about 1/8 inch thickness.
- Cut out circles using a round cutter or a glass.
- Place a spoonful of the cooled filling in the center of each pastry circle.
- Fold the pastry over the filling to create a half-moon shape and seal the edges by pressing with a fork.
- Bake:
- Place the assembled bombs on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown.
- Serve:
- Allow the stuffed bombs to cool for a few minutes before serving.
Feel free to customize the filling with your favorite ingredients or spices. Enjoy your homemade stuffed savory bombs!