These are extremely delicious puff pastries, filled with fragrant spiced lamb mince and spinach. One pie makes a generous lunch for a very hungry person!
The recipe is taken from the BBC Good Food magazine (August, 2015).
Ingredients:
2 medium onions, sliced (or diced, if you prefer)
400 g pack lamb mince
4 tbsp pine nuts
1 tbsp ground cumin
1/2 tsp turmeric
1 tsp ground cinnamon
1 1/2 tsp ground fennel seeds
1/2 tsp chilli flakes
200 g pack baby spinach
2 packs rolled puff pastry (25 x 35 cm sheets)
1 egg
Method:
Heat oil in a large, deep frying pan over a medium heat. Add the onions and 1/2 tsp salt, stir-fry until soft (8 - 10 min).
Add the spices and pine nuts, mix and cook for 1-2 more minutes.
Increase the heat and add the mince.
Break it up so that it browns all over (about 8-10 minutes).
Fold the spinach into the meat, wilting a little at a time.
Adjust the seasoning. Remove to a bowl or another container and allow to cool entirely before using to fill the pastries.
Line a baking tray with parchment. Unroll one pastry on a slightly floured surface (you can use the wrapping parchment that comes with the pastry roll).
Cut along it's length into two halves.
Spoon a quarter of the meat filling along the pastry strip, leaving the edges clean.
Seal the edges together from all the sides, until you have a straight filled tube.
Turn so the seam is underneath.
Coil into a tight spiral and place on the lined tray. Tuck the loose end under the coil to keep it's shape.
Repeat the process with the remaining 3 strips. Brush the pastries generously with beaten egg.
Bake in a preheated oven (190 C fan) for 25 minutes, until golden and crisp, then reduce the oven temperature to 170 C fan and bake for further 15 - 20 minutes. Remove from the oven.
These are great eating hot, and are best served with a green salad on the side.
Bon Appetit!
