Buttery pastry filled with heavily spiced, sweet and tangy lamb mince: you’ll almost want to forget how to make these delightful little parcels, they’re so moreish!
- 4 tbsp butter
- 2 onions, finely chopped
- 2 tbsp pine nuts
- 500 g ground lamb
- 2 tsp allspice
- 1 tsp cinnamon
- 1 tsp sumac
- 1 tbsp pomegranate molasses
- 1 handful of mint, chopped
- ½ tsp salt
- ¼ tsp pepper
- 500 g puff pastry sheets
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Melt 2 tablespoons of butter in a pan. Add onions and cook until softened. Add pine nuts and cook, stirring, for a few minutes. Add lamb meat and cook until browned.
- Stir in allspice, cinnamon, sumac, pomegranate molasses, mint, and salt and pepper.
- To assemble the pastries, cut the pastry sheets into 2-inch (5 cm) circles. Spoon filling onto one half of a circle. Fold half of the dough circle over and press to close. Crimp and twist the edges to finish.
- Heat a pan with remaining butter. Fry the pastries one at a time until golden-brown and cooked through.