makes
18–20
prep
30 minutes
cook
25 minutes
difficulty
Mid
makes
18–20
serves
preparation
30
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 60 ml (¼ cup) olive oil, plus extra to deep-fry
- ⅓ cup pine nuts
- 2 brown onions, finely chopped
- 250 g lamb or beef mince
- ¾ tsp salt
- 1 tbsp pomegranate molasses (see Note)
- yoghurt, to serve
- chopped coriander, to serve (optional)
Pastry
- 150 g (1 cup) plain flour
- 150 g (1 cup) self-raising flour
- 1 tsp salt
- 1 tsp sugar
- 60 ml (¼ cup) vegetable oil
- 125 ml (½ cup) water
Baharat
- ½ tsp ground allspice
- ¼ tsp ground black pepper
- ¼ tsp ground cinnamon
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- ¼ tsp ground nutmeg
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Resting time 1 hour
Cooling time 15 minutes
Instructions
To make the pastry, combine the flours, salt and sugar in a large bowl. Add the oil and rub into the flour with your fingers until it looks like breadcrumbs. Add the water and mix until a dough starts to form. Turn out onto a lightly floured surface and knead for 6–7 minutes until smooth and elastic. Place the dough into a lightly oiled bowl, cover with plastic wrap and rest at room temperature for 1 hour.
Meanwhile, combine the baharat spices and set aside. Heat the olive oil in a frying pan over medium heat. Add the pine nuts and cook for 2–3 minutes until lightly golden. Remove with a slotted spoon and set aside. Add the onion and cook for 4–5 minutes until softened. Add the mince and cook for 4–5 minutes, breaking up the lumps with a wooden spoon, until evenly browned. Sprinkle 2½ tsp of baharat and the salt over the mince and continue to cook for a further 3 minutes. Remove from the heat, add the pomegranate molasses and pine nuts and mix until combined. Place in the fridge for 15 minutes until cool.
Roll out the dough on a lightly floured surface until 3 mm thick. Use a 9 cm pastry cutter to cut out rounds. Take one piece of dough and place in the palm of your hand and brush half of the edge lightly with water. Place 1 tablespoon of filling in the centre and fold in half to form a semicircle. Pinch edges together to seal then pleat by making tight, overlapping folds, or crimp with a fork. Repeat with the remaining pastry and filling. Place filled pies in the fridge while you work.
Heat 10 cm olive oil in a deep saucepan to 170°C. Cook the pies, in batches, for 2–3 minutes until golden. Drain on paper towel.
Serve immediately with yoghurt and coriander, if you like.
Note
• Pomegranate molasses is available from Middle Eastern food stores and some delicatessens and supermarkets.
• Pomegranate molasses is available from Middle Eastern food stores and some delicatessens and supermarkets.
Photography by Alan Benson
Cook's Notes
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.
