Ingredients
- Water 115ml, lukewarm
- Instant dry yeast 7g
- SpinneysFOOD All-Purpose Flour 160g
- SpinneysFOOD Wholewheat Flour 150g
- B’zar spice 1.5 tbsp
- Milk powder 4 tbsp
- Baking powder 1 tsp
- SpinneysFOOD Fine Sea Salt 2½ tsp
- SpinneysFOOD Extra Fine Caster Sugar 1 tsp
- SpinneysFOOD Salted Butter 50g, softened
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 5 tbsp
- SpinneysFOOD Organic Free-Range Egg 1 large
- Red onion 1, large
- SpinneysFOOD Lean Organic Beef Mince 500g
- SpinneysFOOD Black Pepper 1 tsp, freshly ground
- Tahini 3 tbsp
- Vinegar 1 tbsp
- SpinneysFOOD Fresh Coriander A handful
- SpinneysFOOD Omega-3 Free-Range Egg 1
- SpinneysFOOD White Sesame Seeds 1 tbsp
Nutrition (Per serving)
- Calories 453
- Fat 22.4g
- Saturates 5.4g
- Protein 25.2g
- Carbs 40.3g
- Sugars 9.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Saudi meat pies with b'zar-spiced pastry
Arabic 45 Mins Prep · 30 Mins Cook
- To make the pastry, place 100ml of lukewarm water in a large bowl, add in the yeast and set aside for 10 minutes. In a large bowl combine the flours, 1 teaspoon of b’zar spice, milk powder, baking powder, 1½ of salt, sugar and butter. Make a well in the centre of the dry ingredients and add the water-yeast mixture, 2 tablespoons of oil and egg. Using your hand or a spoon, mix to form a rough dough. Place on a lightly floured surface and knead for 10 minutes or until smooth. Place the dough in a lightly greased bowl and cover with cling film. Set aside for 1½ hours or until doubled in size.
- Finely slice the onion. Heat 3 tablespoons of oil in a large frying pan over a medium heat. Add the onion and 1 tablespoon of b’zar to the pan and sauté for 5 minutes or until golden and slightly caramelised. Add in the beef mince and sauté until caramelised. Season well with 1 teaspoon of salt and pepper. Remove from the heat and transfer to a heat-proof bowl.
- In a separate bowl, combine the tahini (or almond butter), vinegar (black or rice vinegar) and water (approx. 15ml). Add the tahini mixture to the meat and adjust the seasoning, if necessary. Finely chop the coriander and add to the meat mixture.
- Preheat the oven to 220°C, gas mark 7. Line a baking tray with baking paper.
- Divide the dough into 8 equal portions and roll these into smooth balls. Cover with a damp towel and set aside to rest for 15 minutes. Roll each dough ball out into 12cm rounds and place on the baking tray. Place approx. 2 tablespoons of the filling into the centre of the dough, leaving a ½cm border and pinch the sides around leaving the centre open.
- Whisk the egg and brush the edges of the pastry with the egg wash and sprinkle sesame seeds over.
- Place in the oven and bake until golden and cooked through, approx. 20-30 minutes.
- Serve immediately.