Arab Appetizer

Saudi Puff Pastry with Meat

Name: Saudi Puff Pastry with Meat
Prep time: PM0.00T
Cook time: PM8.00T
Total time: PM8.00T
Cuisine: Arab

(0)

8Min

Easy

Ingredients

12 Servings

420 g

Wheat flour, white, all-purpose, self-rising, enriched

5 g

Salt, table

3 tbsp

Margarine Spread, approximately 48% fat, tub

50 g

Egg, whole, raw, fresh

1 g

Water, bottled, generic

750 g

Lamb, ground, raw

20 g

MAGGI® Chicken Bouillon

300 g

Onions, raw

190 g

Water, bottled, generic

5 g

Spices, pepper, black

250 g

Oil, corn and canola

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Nutrition Value

Energy

516.16 kcal

Carbohydrates

28.86 g

Protein

14.74 g

Fats

38.27 g

Information per serving

Step 1
0 Min

Sift the flour in a large bowl. Make a well in the center and add ghee and egg.
Step 2
0 Min

Mix the flour with fingertips adding little water gradually and mixing thoroughly to form a homogeneous dough.
Step 3
0 Min

Divide the dough into 4 portions. Cover and set aside for 1 hour.
Step 4
0 Min

Combine the minced meat with onion, black pepper and the dissolved MAGGI® Chicken Bouillon. Mix well and set aside.
Step 5
0 Min

Roll out each piece of dough. Using a cup, cut the dough into round pieces. Place a tablespoon of meat mixture in the center of each piece and seal the edges by twisting them.
Step 6
0 Min

Deep fry the meat puffs in 180°C preheated oil until golden brown. Serve hot.

Step 1 of 6

Sift the flour in a large bowl. Make a well in the center and add ghee and egg.

Step 2 of 6

Mix the flour with fingertips adding little water gradually and mixing thoroughly to form a homogeneous dough.

Step 3 of 6

Divide the dough into 4 portions. Cover and set aside for 1 hour.

Step 4 of 6

Combine the minced meat with onion, black pepper and the dissolved MAGGI® Chicken Bouillon. Mix well and set aside.

Step 5 of 6

Roll out each piece of dough. Using a cup, cut the dough into round pieces. Place a tablespoon of meat mixture in the center of each piece and seal the edges by twisting them.

Step 6 of 6

Deep fry the meat puffs in 180°C preheated oil until golden brown. Serve hot.

Recipe PDF

With pictures