10stalkscelery - boiled, use them to tie the pouches
⅔cupred wine
½cupcognac
2tbsppine nuts
10mediumchestnut - boiled and finely chopped
2tablespoonsraisins - golden
⅓cupparsley - finely chopped
1teaspoonground cinnamon
2piecesbay leaf (bay leaves)
½teaspoonground allspice (also called pimento or Jamaican Pepper)
1teaspoonpaprika - sweet
1teaspoonsalt - or to taste
½teaspoonground black pepper - or to taste
Instructions
Filling
Heat a pan, add olive oil (keep some to grease the dough later) and add the ground meat. Cook until brown.
Add the raisins, pine nuts, chopped chestnuts, cinnamon, bay leaf, allspice, paprika and red wine. Cook for 10 min, stirring over medium heat.
Add salt, pepper and cognac and bring to a boil.
Then remove from the heat and let the mixture cool down.
Add the chopped parsley and stir.
Dough
Preheat the oven to 355°F.
Cut the dough crust into approximately 6x6 inches squares. Start with the first dough square, spread some oil, place the second dough square on it, spread some oil, and put a third square with the same steps.
Put two or three spoonfuls of meat filling in the centre of the dough squares and lift the edges to look like a pouch.
Tie each pouch with a sprig of celery. Repeat until you have made about ten pouches.
Place them in a non-stick pan and bake until the dough becomes golden brown and crispy (20-25 minutes).