Jordanian-style Beef and Vegetable Pies

Ingredients

In this Jordanian adaptation of the Forfar Bridie, we incorporate Middle Eastern spices and flavors to give the dish a unique twist. The traditional Scottish beef filling is enhanced with aromatic spices such as cumin, coriander, and sumac, which are commonly used in Jordanian cuisine. Additionally, we add a medley of Middle Eastern vegetables, including eggplant, zucchini, and bell peppers, to create a more vibrant and flavorful filling. We alse have the original recipe for Forfar Bridie, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small eggplant, diced 1 small eggplant, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon sumac 1 teaspoon sumac
• Salt and pepper to taste Salt and pepper to taste
• 500g (1.1 lb) puff pastry sheets 500g (1.1 lb) puff pastry sheets
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.
4. 4.
   Add the diced eggplant, zucchini, and red bell pepper to the skillet. Cook for a few minutes until the vegetables are slightly softened.
5. 5.
   Sprinkle the ground cumin, ground coriander, sumac, salt, and pepper over the beef and vegetable mixture. Stir well to combine all the flavors. Remove from heat and let the filling cool.
6. 6.
   Roll out the puff pastry sheets on a lightly floured surface. Cut the pastry into rectangles of your desired size.
7. 7.
   Spoon the cooled beef and vegetable filling onto one half of each pastry rectangle, leaving a border around the edges.
8. 8.
   Fold the other half of the pastry over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
9. 9.
   Place the pies on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the pies are puffed and golden brown.
11. 11.
    Remove from the oven and let the pies cool slightly before serving.

Treat your ingredients with care...

• Eggplant — To remove any bitterness, sprinkle salt over the diced eggplant and let it sit for 15 minutes. Rinse the eggplant thoroughly before using in the recipe.
• Puff pastry — If using frozen puff pastry, make sure to thaw it according to the package instructions before rolling it out.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or a dash of hot sauce to the filling.
• Serve the pies with a side of tangy yogurt sauce or a refreshing cucumber and mint salad.
• Feel free to customize the filling by adding other vegetables such as mushrooms or spinach.
• If you prefer a lighter version, you can use filo pastry instead of puff pastry.
• These pies can be made ahead of time and reheated in the oven for a quick and satisfying meal.

Serving advice

Serve the Jordanian-style beef and vegetable pies warm as a main course. Accompany them with a fresh salad or pickles for a complete meal.

Presentation advice

Arrange the pies on a platter and garnish with a sprinkle of sumac or chopped fresh herbs such as parsley or mint. This adds a pop of color and enhances the visual appeal of the dish.