Mughlai-inspired Spiced Pastizz

Ingredients

In this Mughlai-inspired version of Pastizz, the traditional Maltese filling of ricotta cheese is replaced with a spiced minced meat filling. The spices used in the Mughlai version are characteristic of the Mughlai cuisine, such as cardamom, cinnamon, and cloves. Additionally, the use of nuts, saffron, rose water, and raisins adds a distinct flavor profile to the dish, reminiscent of the rich and aromatic flavors of Mughlai cuisine. We alse have the original recipe for Pastizz, so you can check it out.

• 2 sheets of puff pastry 2 sheets of puff pastry
• 250g (9 oz) minced lamb or chicken 250g (9 oz) minced lamb or chicken
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon saffron strands, soaked in 1 tablespoon warm milk 1/4 teaspoon saffron strands, soaked in 1 tablespoon warm milk
• 2 tablespoons chopped almonds or cashews 2 tablespoons chopped almonds or cashews
• 2 tablespoons raisins 2 tablespoons raisins
• 1 tablespoon rose water 1 tablespoon rose water
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 15g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a pan, heat some vegetable oil and sauté the chopped onion until translucent.
3. 3.
   Add the minced garlic and ginger paste to the pan and cook for another minute.
4. 4.
   Add the minced meat to the pan and cook until browned.
5. 5.
   Stir in the ground cumin, coriander, cardamom, cinnamon, and cloves. Cook for a few minutes until the spices are fragrant.
6. 6.
   Add the soaked saffron strands along with the milk, chopped almonds or cashews, raisins, and rose water. Mix well and cook for another 2-3 minutes.
7. 7.
   Remove the pan from heat and let the filling cool slightly.
8. 8.
   Roll out the puff pastry sheets and cut them into squares or rectangles of your desired size.
9. 9.
   Place a spoonful of the meat filling onto one half of each pastry square.
10. 10.
    Fold the other half of the pastry over the filling and press the edges together to seal.
11. 11.
    Repeat with the remaining pastry and filling.
12. 12.
    Heat vegetable oil in a deep pan or fryer. Fry the pastizz until golden brown on both sides.
13. 13.
    Transfer the fried pastizz to a baking sheet and bake in the preheated oven for 10-15 minutes to ensure the pastry is cooked through.
14. 14.
    Serve the Mughlai-inspired Spiced Pastizz warm and enjoy!

Treat your ingredients with care...

• Saffron — Soak the saffron strands in warm milk for at least 10 minutes before adding them to the filling. This will help release the vibrant color and aroma of saffron.
• Puff pastry — Ensure that the puff pastry is thawed properly before rolling it out. If it becomes too soft, refrigerate it for a few minutes to make it easier to handle.
• Rose water — Use a good quality rose water to add a delicate floral flavor to the filling. Adjust the quantity according to your preference.

Tips & Tricks

• For a vegetarian version, replace the minced meat with crumbled paneer or tofu and increase the quantity of nuts for added texture.
• Experiment with different spices and herbs to customize the flavor profile of the filling according to your taste preferences.
• Serve the Mughlai-inspired Spiced Pastizz with a side of mint chutney or yogurt dip for a refreshing contrast.
• If you prefer a lighter version, you can bake the pastizz instead of frying them. Brush the pastry with egg wash before baking to achieve a golden color.
• Make a larger batch of the filling and freeze it for future use. It can be used as a flavorful stuffing for samosas or as a topping for flatbreads.

Serving advice

Serve the Mughlai-inspired Spiced Pastizz as a delightful appetizer or as a main course accompanied by a fresh salad. Garnish with a sprinkle of chopped fresh herbs, such as cilantro or mint, for an added burst of freshness.

Presentation advice

Arrange the Mughlai-inspired Spiced Pastizz on a platter, allowing the golden pastry to showcase the delicious filling. Serve them warm to enhance the aroma and appeal. Consider adding a touch of elegance by dusting the pastizz with a pinch of ground cinnamon or powdered sugar.