I’m still desperately waiting for my delivery of Claudia Roden’s Book of Middle Eastern Food so stand by for a flurry of last minute food posts at the end of this month (I hope). In the meanwhile I started browsing through my copy of Roden’s Arabesque and couldn’t go past the sound of this delicious meat parcel for us for a week night dinner. It was so easy to create, not too full on with the flavours so a great option for a fussy eater or perhaps even for a more adventurous children. Next time I make them I’d be tempted to add a little more spice for it to shine through over the meat, and also perhaps some grated vegetables. Not authentic I know, but it was very meaty and we are perhaps more vegetable lovers than I realised. To compensate I served these Boregi with a spinach salad with roasted red peppers, roasted spanish onion, fresh tomato and a dressing of olive oil and red wine vinegar. It was a lovely balance of flavours.
Fingers cross my new book arrives very very soon, but in the meanwhile I hope you enjoy these delicious middle eastern style meat pies.
Talas Boregi – Puff Pastry Meat Pie with Lamb, Raisins and Pine Nuts
from Arabesque by Claudia Roden
- 1 large brown onion, chopped
- 2 tbl sp. olive oil
- 500g minced lamb
- salt and cracked black pepper for seasoning
- 1 tsp ground cinnamon
- 1 tsp gound allspice
- 30g pinenuts
- handful of chopped flat leaf parsley
- 2 tbl sp currants
- 1 egg, separated
- 4 sheets of puff pastry
First make your filling, frying off the onion in the oil until soft and golden. Added the minced meat and the spices. Turn the meat over and crush any large lumps with the back of a spoon. Cook for about 10 minutes or until the meat is no longer pink and the juices have been absorbed. Stir in the pine nuts, currants and the parsley. Let the meat mixture cool.
Pre-heat your oven to approx 180c. Line a baking tray with non-stick baking paper.
Shape your puff pastry to be approx 20cm x 20cm. Place 1/4 of the meat mixture onto each square. Brush the egg white around the edges of each square. Bring each corner of the pastry up to the top of the meat, holding each corner together lifted up off the meat like a tent. Squeeze together the corners so that the pastry melds. Allow this to drop onto the meat mixture and then go along each join and pinch the pastry together, folding over slightly. Repeat with each parcel.
Brush your pastry with some lightly beaten egg yolk blended with a splash of water.
Place the parcels onto the baking tray and bake them for approx 25-30 minutes. They will be golden brown when they are ready.
Happy Cooking & Happy Eating,