2 onions, chopped
3 tbsp oil
500 g minced lamb or beef
salt and freshly ground black pepper
3 tsp ground cinnamon
a pinch of cayenne (optional)
a bunch of parsely, finely chopped
a bunch of coriander, finely chopped
6 medium size eggs, beaten
500 g puff pastry
plain flour
oil for deep frying
3 tbsp oil
500 g minced lamb or beef
salt and freshly ground black pepper
3 tsp ground cinnamon
a pinch of cayenne (optional)
a bunch of parsely, finely chopped
a bunch of coriander, finely chopped
6 medium size eggs, beaten
500 g puff pastry
plain flour
oil for deep frying
method
1. Make the filling. Fry the onions in oil until golden. Add the meat, salt, pepper, 1 1/2 tsp cinnamon and cayenne, if you like, and fry, stirring occasionally, until the meat becomes dry.
2. Then add the parsley and coriander and stir in the eggs. Keep stirring and cook for a minute or so until the eggs set.
3. Cut the pastry into 8 pieces. Make little balls and roll out, as thin as you can without breaking, on a floured surface with a floured rolling pin.
4. Place 2 heaped 1 tsps of filling on one side near the centre of each sheet and fold into a packet. Pinch the edges together so as to close the little pies firmly.
5. Deep fry in not too hot oil until well browned, turning over once.
6. Drain in absorbent paper and serve very hot, sprinkled with the remaining cinnamon.
7. For a variation on this recipe, do not fry the pies. Place them on a baking tray, brush the top with egg and bake in a preheated oven, 190°C (375°F) gas mark 5. for 30 minutes, or until they are brown. Serve hot, sprinkled with the remaining cinnamon.
2. Then add the parsley and coriander and stir in the eggs. Keep stirring and cook for a minute or so until the eggs set.
3. Cut the pastry into 8 pieces. Make little balls and roll out, as thin as you can without breaking, on a floured surface with a floured rolling pin.
4. Place 2 heaped 1 tsps of filling on one side near the centre of each sheet and fold into a packet. Pinch the edges together so as to close the little pies firmly.
5. Deep fry in not too hot oil until well browned, turning over once.
6. Drain in absorbent paper and serve very hot, sprinkled with the remaining cinnamon.
7. For a variation on this recipe, do not fry the pies. Place them on a baking tray, brush the top with egg and bake in a preheated oven, 190°C (375°F) gas mark 5. for 30 minutes, or until they are brown. Serve hot, sprinkled with the remaining cinnamon.
serving amount
serves: 8
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