Passover Pastelitos

Meat filling:(the Miga)
1 tablespoon olive oil
One large onion finely grated
1.5 pounds ground beef
I teaspoon turmeric
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 cup finely chopped parsley
Drizzle of vinegar
2 large egg yolks

For frying :
Canola or grape seed oil
Matza meal
4 egg whites
Pinch of salt

Peel the potatoes place in a pot with water NOT covering the potatoes. Leaving top of the potatoes uncovered. This will prevent potatoes from absorbing too much water. add consommé and boil til fork tender. You might need to add water halfway through.
Ince potatoes are cooked through remove from fire , drain, mash and let cool. Once cool add two egg yolks and salt to taste. Mix until well combined. Salt to taste.

The filling / miga –
In a pan warm oil and add grated onion.
Sauté for a few minutes and add grated onion.
Add ground beef ,turmeric nutmeg salt pepper.
Simmer for 10 minutes. Remove from heat and cool.
Once cooled add parsley and place in food processor pulse until beef is a crumb consistency.
Add a drizzle of vinegar.
Assembly–
Form golf ball size balls with potato mixture.
Place a ball in your palm and make a crevice with you finger. Place a teaspoon of meat mixture in the center and close all the edges of the potato nest.
Place on a tray when you have filled the first tray place in the fridge for 20 minutes to firm up.
For frying : so that the pastelitos do not open place about an inch of oil in pan.
coat the pastelitos with matsa meal and then in the egg whites they have been beaten with a fork.
Pastelitos reheat in oven and can be frozen.