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Foodrhythms

Ingredients

For the dough: 3 cups plain flour or 420 g 1 tablespoon sugar 1½ teaspoons salt ½ cup butter or 110 g, softened ¾ cup water or 185 ml For the stuffing: 2 tablespoons vegetable oil 2 medium onions or 250 g, chopped 500 g minced lamb 2 cubes MAGGI® Chicken Bouillon, crumbled 2 tablespoons pine seeds, toasted ¼ teaspoon ground black pepper 1 teaspoon seven spices ½ teaspoon dried mint6/13/2014

Cooking Procedure

1

n Place flour in a deep bowl, add sugar, salt, butter and mix well with your fingertips until it resembles fine breadcrumbs.nn Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 30nn minutes.nn Meanwhile, heat the vegetable oil in saucepan and sauté onion for 2 minutes then add the minced lamb and fry for 5nn minutes or until brown in color. Add the crumbled MAGGI Chicken cubes, toasted pine seeds, spices and dried mint. Stir fornn few seconds or until all are well combined then set aside to cool.nn Roll the dough into around 3 millimeters thin pastry. Using a medium size cup or dough cutter, cut round pieces of thenn dough. Place 1 tablespoon of the stuffing in the center of each piece and seal the edges by twisting them or pressing withnn fork.n

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