Afghan Spiced Meat Turnovers

Ingredients

• For the pastry: For the pastry:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) ghee, chilled and cubed 1/2 cup (113g) ghee, chilled and cubed
• 1/2 cup (120g) plain yogurt 1/2 cup (120g) plain yogurt
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 1 lb (450g) ground lamb or beef 1 lb (450g) ground lamb or beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 9g
• Carbohydrates (total, sugars): 26g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt for the pastry. Add the chilled ghee and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Add the yogurt to the flour mixture and mix until it starts to come together. Gradually add the cold water, a little at a time, until the dough forms a ball. Knead the dough for a few minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground lamb or beef to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
5. 5.
   Stir in the ground cumin, ground coriander, ground turmeric, paprika, salt, and pepper. Cook for another 2-3 minutes to allow the spices to release their flavors.
6. 6.
   Remove the skillet from heat and stir in the chopped cilantro and mint. Let the filling cool completely.
7. 7.
   Preheat the oven to 375°F (190°C).
8. 8.
   Divide the dough into small balls, about the size of a golf ball. Roll out each ball into a thin circle.
9. 9.
   Place a spoonful of the meat filling onto one half of the dough circle. Fold the other half over the filling to create a half-moon shape. Press the edges firmly to seal the turnovers.
10. 10.
    Repeat the process with the remaining dough and filling.
11. 11.
    Place the turnovers on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
12. 12.
    Bake in the preheated oven for 20-25 minutes, or until the turnovers are golden brown and crispy.
13. 13.
    Serve the Afghan Spiced Meat Turnovers warm as a snack, appetizer, or main course.

Treat your ingredients with care...

• Ghee — If you don't have ghee, you can substitute it with an equal amount of unsalted butter.
• Ground lamb or beef — For a leaner option, you can use ground turkey or chicken instead.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the meat filling.
• Make sure the dough is rolled out thinly to achieve a crispy texture.
• Serve the turnovers with a side of yogurt sauce or chutney for added flavor.
• These turnovers can be made ahead of time and frozen. Simply reheat in the oven before serving.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.

Serving advice

Serve the Afghan Spiced Meat Turnovers as a snack or appetizer with a side of yogurt sauce or chutney. They can also be enjoyed as a main course alongside a fresh salad or steamed vegetables.

Presentation advice

Arrange the golden-brown turnovers on a platter, garnished with a sprinkle of fresh cilantro or mint leaves. Serve them warm to showcase their inviting aroma and flaky texture.