Description
Spiced Lamb Pastry Parcels: A Bold and Flavorful Appetizer
Ingredients
Scale
- 1 sheet puff pastry (about 10 ounces), thawed
- All-purpose flour, for dusting
- 12 ounces ground lamb
- 1 large egg, lightly beaten (reserve 1 tablespoon for brushing)
- 3/4 teaspoon salt
- 1 medium onion, very finely chopped
- 3 garlic cloves, minced
- 1 1/2 teaspoons baharat spice blend
- 2 teaspoons chili paste
- 1 teaspoon za’atar, for sprinkling
- Fresh cilantro, finely chopped (optional, for serving)
- Lightly dressed shredded carrots or carrot relish, for serving
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, gently combine the ground lamb, beaten egg (set aside about 1 tablespoon for glazing), salt, chopped onion, garlic, and baharat spice. Mix just until evenly blended.
- Divide the lamb mixture into 6 equal portions and shape each into a compact ball.
- Lightly dust your work surface with flour. Roll out the puff pastry slightly if needed, then cut it into 6 equal squares.
- Place a small dab of chili paste in the center of each pastry square and spread it lightly.
- Set a lamb portion on top of the chili paste. Bring the four corners of the pastry up over the filling and pinch firmly to seal into a parcel.
- Arrange the parcels seam-side up on the prepared baking sheet. Brush the tops with the reserved beaten egg and sprinkle lightly with za’atar.
- Bake for 22–26 minutes, until the pastry is puffed and deep golden and the lamb is cooked through.
- Serve warm, topped with chopped cilantro if desired, alongside shredded carrots or carrot relish.
Notes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 parcel
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg