Stranger Foods

Spicy lamb and baharat parcels

Serves 2 | Prep 15 mins | Cook 25 mins

Puff pastry is so lovely and buttery and it works well with this harissa-spiced lamb filling. You might, however, want to reduce the amount of harissa paste if you’re not a fan of fiery food.

Source: Spice Kitchen

Ingredients

Metric

Imperial

x0.5

250 g minced lamb
1 egg, beaten
½ tsp salt
1 onion, finely chopped
2 cloves garlic, minced
1 tsp baharat
Flour, for dusting
1x 320 g ready-rolled puff pastry sheet, or 6 sheets of filo pastry
2 tbsp harissa paste
1 tsp za’atar, for sprinkling

To serve

handful coriander, finely chopped, optional
2 tbsp Janey’s Crunchy Carrot Relish

Instructions

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°F

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Preheat the oven to 180°C fan.
In a bowl, add the lamb, beaten egg (reserve a little to glaze the parcels at the end), salt, onion, garlic and baharat and mix until combined.
Divide the mixture into six and form them into balls.
Lightly flour your work surface, unroll the sheet of pastry and cut into six squares. Put about ½ teaspoon of the harissa paste into the centre of each square and spread out with the back of the spoon in a circle, roughly the same size as the balls of filling.
Put a ball of the mixture in the middle of each square then fold each corner of the pastry to meet in the centre, squeezing together in the centre.
Baste the top with the reserved beaten egg, then sprinkle each parcel with a little za’atar.
Bake for and serve immediately, scattered with fresh coriander, if liked, and a spoonful each of the lovely carrot relish.

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