Sorry it has taken me so long to update this blog – it has been a busy month!
This recipe is something that I cooked for this year’s annual Eurovision party on the 15th. Most of the stuff I made I’ve made before, but this was a new one. The recipe is from the book Persiana, typically for that book, is full of spices and flavours. They came out well, although a little mis-shapen, and were tasty. I’d certainly make them again.
200g of minced beef
½ a teaspoon of ground turmeric
½ a teaspoon of ground cumin
½ a teaspoon of paprika
¼ of a teaspoon of cinnamon
A couple of pinches of ground nutmeg
¼ of a teaspoon of chilli powder
1 tablespoon of edible dried rose petals
1 small red onion, very finely chopped
A handful of parsley leaves, finely chopped
Sea salt and freshly ground black pepper
40g of melted butter
1 sheet of puff pastry, approximately 14” x 10”
Pre-heat a large frying pan over a medium-high heat, add a little oil and, fry the minced beef, keeping it moving, until it is browned all over. Once browned, add the spices and the rose petals and mix them well into the beef.
Season with salt and pepper and continue to cook until the micture becomes dry and there is no moisture still in the pan.
Remove the beef mixture from the pan and allow to cool.
Preheat the oven to 200.
Once the spiced mince mixture has cooled, stir in the chopped red onion and parsley and mix in well.
Cut the puff pastry sheet into 12 squares.
Take a generous tablespoon of the beef mixture and place in the centre of each pastry square, then fold the square into a triangle, pressing the edges together tightly to seal.
Repeat until all the meat mixture is used up. Place the triangles of filled pastry onto a paper0lined baking sheet, spacing them about 2cm apart.
Brush the tops with melted butter and then bake for 20 minutes until golden and puffed up.