Flaky, buttery and full of flavor- these Persian inspired pastries are a perfect meal for your family and friends.
Ingredients Dough (makes 8 puffs) *may want to double recipe for the following lamb pastries
1 cup Carthage Mill’s Soft Red Wheat
1/3 cup ice cold water
10 Tbsp grass-fed butter, cut into small peices
1/4 tsp himalayan salt
Mix together the flour and salt in a large bowl.
Next, add butter to the flour and salt mixture and mix in, butter should make the flour mixture crumbly.
Make a crater in the middle of the flour mixture and pour in the cold water.
With a fork stir the flour mixture into the water a bit at a time until it is mixed well.
Next, flour a working surface and begin kneading the dough by folding it onto itself, from outside to center about 8 times, adding more flour as needed so it does not stick to surface. When you are finished, there will be small chunks of butter throughout the dough and that is ok.
Wrap the dough in plastic wrap and chill for at least an hour to overnight.
When you are ready to fill the dough- roll it out into a nice big square about 1/2 inch thick and cut into squares for pastry use.
Ingredients Lamb Pastries
7 ounces Thistle Byre Farm ground lamb
3 Tbsp grass-fed butter
2 cloves of Silverthorn garlic, diced
1 small Silverthorn sweet red onion, diced
1 small handful of Silverthorn parsley, chopped
1 1/4 tsp cinnamon
1 tsp cumin
1 tsp paprika
1/2 tsp tumeric
1/4 tsp nutmeg
1/4 tsp chili powder
himalayan salt & ground pepper
Place butter in a pan and melt over medium heat. Add in onion and garlic and cook until onion is soft.
Once soft- remove from pan and set aside in a bowl.
Now place the ground lamb into the hot pan, sprinkle it generously with salt and pepper. When meat is half cooked, add in the softened garlic and onion, the cinnamon, cumin, paprika, turmeric, nutmeg and chili powder.
Cook mixture until meat is basically done- bring to a boil then reduce to a simmer- simmering until the grease is gone.
Once done, remove from pan and let cool.
Preheat oven to 425 degrees F.
Once meat mixture has cooled- stir in parsley and scoop mixture into the center of each pastry square being careful not to overfill since you have to seal them. Fold pastry square corner to corner to create a triangle and press edges together to seal. Continue until all mixture is used.
Lightly oil or butter a baking sheet and place the pastry’s on the pan. Bake pastries until golden brown and puffed up.
Remove from oven, let cool and enjoy!