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Simple Spiced Lamb Pasties

by Leningrad (follow)
Lunch (1770)      Lamb (64)      Middle Eastern (31)      Pasties (6)     

These baked lamb pastries are a Middle Eastern specialty. They are incredibly tasty and surprisingly easy to make, too.

They are great served with a Greek salad!

Preparation Time: 30 minutes
Cooking Time: 15-20 minutes
Makes: 8 servings


600 grams lamb mince.
1 onion
2 cloves garlic
1/4 cup pine nuts
1 tsp freshly ground cumin
1/2 tsp sumac
1/4 tsp cinnamon or allspice.
pepper and salt
1 tsp oil

4 sheets frozen shortcrust pastry

1/2 cup natural greek yoghurt
1 lemon


Finely dice onion.

Finely chop garlic.

Grind cumin in a spice grinder or mortar and pestle (you can use pre-ground but there will be less flavour).

Juice half the lemon and cut other half into wedges for later.

Heat oil in large frying pan and add onion, cooking until it turns translucent.

Add garlic, cumin, sumac, pine nuts and cinnamon/allspice and fry for another couple of minutes.

Add the lamb mince and juice of half a lemon and cook, stirring constantly until the lamb is cooked through.

Let the mince mixture cool.

Remove pastry from freezer and leave until ready for use as per instructions on back of packet.

Cut the square sheet along the diagonal (see picture below)

Place a generous spoonful of the lamb mince into the triangle.

Line the edges of the pastry with water and fold the pastry over to form a triangle. Pinch the edges closed.

When you have prepared all your pasties, place in a hot oven (190c) and bake for 15 mins until pastry is browned on top. If it is not, cook a further 5 mins.

Serve hot with lemon wedges and yoghurt, sprinkled with sumac for dipping the pasties.


#Middle Eastern
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