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1
Place the butter in a mixer or food processor, beat until it becomes liquid, add water, a pinch of salt, and beat some more.
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2
Add the flour, and beat to soft dough.
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3
Remove the dough, and let rest for 1 1/2 hours.
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4
30 minutes before cooking, marinate the meat with lemon zest, coarse salt, and and paprika.
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5
Preheat oven to 180 degrees Celsius.
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6
Heat the margarine in skillet, add the meat and saute for 3 minutes.
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7
Add the thyme and spices a spoonful at a time, and make sure they don't stick to the pan, if necessary, add 2 tablespoons of water. Add pink pepper to taste.
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8
Let spices meld with the flavor of the meat.
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9
Add balsamic vinegar, and simmer until vinegar is reduced.
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10
Put the meat mixture in the blender, and chop for a few seconds, until the meat is finely chopped.
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11
On a floured surface, roll out the dough very thin.
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12
Use a glass to make small circles in the dough.
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13
Place the meat on one side of the circles, and fold in half to close, pressing with your fingers or with a fork to seal the pastry.
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14
Continue this process until all the dough is used up.
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15
Place the pastries on a baking tray lined with parchment paper.
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16
Brush the top of the pastries with a beaten egg, and sprinkle with poppy seeds.
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17
Bake for about 30 minutes.
