Middle Eastern Pastries
Ingredients
PASTRY
700g plain flour
1tablespoon of olive oil
Cold water
Pinch of salt
FILLING
1kg of minced lamb
1 teaspoon of crushed black pepper
Half a teaspoon of ground cumin
Half a teaspoon of ground cinnamon
Half a teaspoon of ground cloves
2 cloves of garlic finely chopped
1 onion finely chopped
Salt to taste
Half a bunch of flat leaf parsley
Half a lemon juiced
Description
Throughout the Middle East there are many different varieties of small savoury pastries that are made by the local bakeries. You can have ones with cheese fillings, vegetable such as spinach or mushrooms as well as nut fillings or minced lamb. The filling can be spiked with spices or be quite plain. They are very popular and eaten at any time of the day as a snack on the hoof or taken as gift when going to someone’s house. These look very impressive when they are displayed on a plate fresh from the oven.
Method
Pour the flour into a food processor, add the olive oil and salt. Blend together adding the cold water, little by little to make a smooth and soft dough.
Turn the dough onto a floured surface. Vigorously Knead the dough for at least ten minutes adding a little extra flour if necessary if the dough is sticking. (you knead dough to relax the tough gluten and make the dough elastic.
Cut the dough in to small balls about the size of a golf ball. Place the dough balls in an oiled dish and cover for one hour.
To make the filling heat a heavy bottomed pan, over a medium high heat and add a little olive oil. Fry the chopped garlic and the crsuehd black pepper and dried spices until fragrant and aromatic. Add the onion and cook until soft and pale golden, about 4-5 minutes.
Add the meat and cook until all water has evaporated, and the lamb is browned.Season with salt and freshly ground black pepper. Roughly chop the parsley, add to the lamb with a squeeze of lemon. Taste the lamb and adjust the seasoning. Leave to cool
Take a ball of dough and lightly sprinkle with flour roll out the ball as thinly as possible on a floured surface.
Place a spoonful of meat in the centre and then with a little water wet the edge of the pastry. Fold the pastry over so that you have a semi circle. Crimp the curved edge together with damp fingers, making sure that all the air bubbles are squeezed out. Leave the pastries covered until ready to cook
When they are all ready they could be baked or fried in olive oil.
An alternative shape could be could be a thin cigar, like a spring roll. Take a round piece of pastry and place the filling in the bottom sector. Fold in the two sides and then tightly roll the pastry into a cigar shape.
To bake the pastries, lay out on a lightly oiled tray and bake at 200°C for 12 -14 minutes until they are golden brown on all sides.
Categories
Snacks/Tapas
Lamb/Mutton/Hogget
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