Saraiki-style Stuffed Pastry

Ingredients

In this Saraiki adaptation, the traditional Italian sfogliatelle is transformed by incorporating Saraiki spices and flavors. The original sweet filling is replaced with a savory mixture of spiced meat, onions, and herbs, giving the dish a distinct Saraiki twist. The cooking techniques remain similar, with the pastry being baked to achieve a crispy texture. We alse have the original recipe for Sfogliatelle di Canosa, 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, chilled and cubed 1/2 cup (113g) unsalted butter, chilled and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 250g ground beef or lamb 250g ground beef or lamb
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt, to taste Salt, to taste
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
4. 4.
   Add the ground beef or lamb to the pan and cook until browned. Stir in the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for an additional 5 minutes.
5. 5.
   Remove the pan from heat and stir in the chopped cilantro and mint. Allow the filling to cool completely.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Divide the dough into small balls and roll each ball into a thin circle.
8. 8.
   Place a spoonful of the meat filling in the center of each circle and fold the dough over to form a half-moon shape. Press the edges to seal.
9. 9.
   Brush the pastries with beaten egg wash and place them on a baking sheet.
10. 10.
    Bake for 20-25 minutes, or until the pastries are golden brown and crispy.
11. 11.
    Serve the Saraiki-style Stuffed Pastries warm and enjoy!

Treat your ingredients with care...

• Ground beef or lamb — Ensure that the meat is cooked thoroughly to avoid any foodborne illnesses.
• Fresh cilantro and mint — Wash the herbs thoroughly before chopping to remove any dirt or impurities.

Tips & Tricks

• For a spicier version, add more red chili powder according to your taste preference.
• Serve the pastries with a side of mint chutney or yogurt for a refreshing contrast.
• If you prefer a vegetarian option, substitute the meat filling with a mixture of spiced vegetables and paneer (Indian cottage cheese).
• Make sure the dough is rolled thin enough to achieve the desired flaky texture.
• Leftover pastries can be stored in an airtight container in the refrigerator and reheated in the oven for a few minutes before serving.

Serving advice

Serve the Saraiki-style Stuffed Pastries as a delicious appetizer or snack. They can also be enjoyed as a main course accompanied by a fresh salad.

Presentation advice

Arrange the pastries on a platter, garnished with fresh cilantro leaves. Serve them warm to highlight their flaky texture.