Being a northern lass, I do love a pie. Or anything wrapped in pastry, really. So when I saw the recipe for these middle eastern pastries, I knew I had to make them. They’re definitely more exciting than a meat and potato pasty, that’s for sure.
Middle Eastern food is very in vogue at the moment and I love it due to the bold flavours and ingredients. These ‘pasties’ are filled with spiced lamb and spinach and are absolutely delicious. I saw the recipe in BBC Good Food magazine, but it comes from ‘Honey & Co, the Baking Book’.
Heat the oil in a deep frying pan on a medium heat. Add the onions and 1/2 tsp salta and fry until soft. Increase the heat and add the mince. Fry until brown and then and pine nuts and spices. Season.
Cook for another 5 mins, then fold the spinach into the meat, wilting a little at a time. Remove to a bowl and allow to cool completely.
Line a large tray with baking parchment. Roll out the pastry to form a rectange of 60cm x 25cm. Cut along the width into 4 strips of about 25cm x 15cm.
Spoon a quarter of the meat into each strip along the long edge, then fold the pastry over the meat and roll up tightly until you have four long tubes. Turn them so the seams are underneath, then coil into tight spirals and place on the baking tray.
Tuck the loose ends under the coils and then glaze with eggwash.
Heat the oven to 210c/190c/gas 6.5 and bake for 25 mins until crisp, then reduce the temperature to 190c/170f/gas5 and bake for a further 15-20 mins.
Serve with a green salad.
Tip: The filling can be made the day before the pastry is filled.
Tip: The unbaked phylas can be frozen for upto a month, but need to be thawed before baking.