Ingredients:
For the dough:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 4-5 tablespoons ice water
For the filling:
- 1 pound ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions:
- Make the dough:
- In a large bowl, combine the flour and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork it.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the filling:
- In a large skillet, brown the ground beef or lamb over medium-high heat. Drain off any excess grease.
- Add the onion and garlic, and cook until softened.
- Stir in the ground cumin, ground coriander, red chili powder, salt, and pepper.
- Cook for a few more minutes, then remove from heat and stir in the chopped parsley.
- Assemble the pastries:
- Preheat oven to 400°F (200°C).
- Roll out the dough on a floured surface to about 1/8 inch thickness.
- Cut the dough into squares or circles.
- Place a spoonful of the meat filling in the center of each dough square or circle.
- Fold the dough over the filling and pinch the edges together to seal.
- Place the pastries on a baking sheet lined with parchment paper.
- Bake:
- Brush the tops of the pastries with beaten egg or milk.
- Bake for 20-25 minutes, or until golden brown and puffed up.
- Let cool slightly before serving.
Enjoy your homemade savory meat pastries!