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Directions for: Moroccan Lamb and Vegetable Pastries


For the Pastries

1 lamb leg steak (170 g/6 oz), trimmed of fat and cut into thin strips

45 mL (3 tablespoons) olive oil

2 carrots, peeled and finely julienned

1 onion, finely chopped

115 g (1/4 lb) button mushrooms, coarsely chopped

1 mL (1/4 teaspoon) ground cumin

1 mL (1/4 teaspoon) ground coriander

1 mL (1/4 teaspoon) ground allspice

500 mL (2 cups) chopped cabbage

45 mL (3 tablespoons) lemon juice

60 mL (1/4 cup) chopped flat-leaf parsley

1 egg, separated

45 mL (3 tablespoons) water or milk

2 piece (200 g / 1/2 lb each) puff pastry dough

For the Yogurt Sauce

250 mL (1 cup) plain yogurt , 10% fat

45 mL (3 tablespoons) lemon juice

1 mL (1/4 teaspoon) ground cumin

1 mL (1/4 teaspoon) ground coriander

Salt and pepper


For the Pastries

1. In a large skillet over medium-high heat, brown the lamb in half the oil. Season with salt and pepper. Set aside.

2. In the same skillet over medium heat, soften the vegetables and spices in the remaining oil. Season with salt and pepper. Add the cabbage, lemon juice, parsley and reserved meat. Adjust the seasoning. Transfer to a bowl, cover and refrigerate for 2 hours or chill in the freezer for about 45 minutes.

3. With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

4. Make the egg wash: In a bowl, lightly beat the egg yolk with the water or milk. Set aside.

5. On a floured surface, roll each piece of dough into a 20 x 30-cm (8 x 12-inch) rectangle. Cut each piece into 6 squares, 10 cm (4 inches) per side.

6. For each puff, lightly brush half a dough square with egg white. Spoon 45 ml (3 tablespoons) of filling onto the centre. Fold up 2 opposite sides of the pastry, forming a purse. Pinch the ends firmly to seal but leave an opening in the middle. Spoon 15 ml (1 tablespoon) filling into the opening to finish filling the purse. Arrange the pastries on the baking sheet and brush with egg wash.

7. Bake until golden, 25 to 30 minutes.

For the Yogurt Sauce

1. In a bowl, combine all the ingredients. Season with salt and pepper.

2. Serve with the hot pastries.

3. Note: For a vegetarian version of this recipe, omit the lamb.

See more: Lamb, Main, Eggs/Dairy, Bake, Party Favourites, African, Saute, Lunch, Vegetables, Dinner