Djiboutian-inspired Stuffed Pastry Rolls

Ingredients

In this Djiboutian adaptation, we infuse the traditional Polish Rogal świętomarciński with Djiboutian spices and flavors. The original sweet filling of nuts and jam is replaced with a savory mixture of spiced ground meat, onions, and herbs. This transformation adds a unique twist to the dish, creating a fusion of Polish and Djiboutian culinary traditions. We alse have the original recipe for Rogal świętomarciński, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1 lb (450g) ground meat (beef or lamb) 1 lb (450g) ground meat (beef or lamb)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Djiboutian spice blend (cumin, coriander, turmeric, cinnamon) 1 teaspoon Djiboutian spice blend (cumin, coriander, turmeric, cinnamon)
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional for heat) 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 12g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 22g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water, mixing until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, cook the ground meat over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
4. 4.
   Stir in the Djiboutian spice blend, paprika, cayenne pepper (if using), salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and stir in the fresh parsley. Let the filling cool.
5. 5.
   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
6. 6.
   On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick. Cut the dough into smaller rectangles, approximately 4x6 inches in size.
7. 7.
   Place a spoonful of the meat filling onto one end of each rectangle. Fold the dough over the filling and press the edges to seal. Repeat with the remaining dough and filling.
8. 8.
   Arrange the stuffed pastry rolls on the prepared baking sheet. Brush the tops with beaten egg wash.
9. 9.
   Bake for 20-25 minutes, or until the pastry is golden brown and cooked through.
10. 10.
    Serve the Djiboutian-inspired Stuffed Pastry Rolls warm as an appetizer or main dish.

Treat your ingredients with care...

• Ground meat — Ensure the meat is cooked thoroughly to an internal temperature of 160°F (71°C) to ensure food safety.
• Djiboutian spice blend — If you can't find a pre-made blend, you can make your own by combining equal parts ground cumin, coriander, turmeric, and a pinch of cinnamon.

Tips & Tricks

• For a spicier kick, add extra cayenne pepper to the meat filling.
• Serve the Stuffed Pastry Rolls with a side of Djiboutian hot sauce for an extra burst of flavor.
• Experiment with different ground meats such as lamb or a combination of beef and lamb for a unique twist.
• Make a larger batch of the pastry rolls and freeze them for later use. Simply thaw and bake when needed.
• Serve the rolls with a refreshing cucumber and yogurt dip to balance the flavors.

Serving advice

Serve the Djiboutian-inspired Stuffed Pastry Rolls as an appetizer at gatherings or as a main dish accompanied by a fresh salad. They are best enjoyed warm, straight from the oven.

Presentation advice

Arrange the golden-brown Stuffed Pastry Rolls on a platter, garnished with fresh parsley or mint leaves for an attractive presentation. Serve them alongside a bowl of Djiboutian hot sauce for dipping.