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Spiced Lamb Pastry Parcels

Delightful pastry parcels filled with spiced lamb, perfect for gatherings or as a casual treat.
Print Recipe
Prep Time 30 minutes
Cook Time 26 minutes
Total Time 56 minutes
Servings: 6 pieces
Course: Appetizer, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the pastry parcels
  • 1 sheet puff pastry (about 10 ounces), thawed
  • 12 ounces ground lamb Can substitute with ground beef or chicken.
  • 1 large egg, lightly beaten Reserve 1 tablespoon for brushing.
  • 3/4 teaspoon salt
  • 1 medium onion, very finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons baharat spice blend
  • 2 teaspoons chili paste
  • 1 teaspoon za’atar, for sprinkling
  • Fresh cilantro, finely chopped (optional, for serving)
  • Lightly dressed shredded carrots or carrot relish, for serving
For dusting
  • All-purpose flour For dusting work surface.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, gently combine the ground lamb, beaten egg (set aside about 1 tablespoon for glazing), salt, chopped onion, garlic, and baharat spice. Mix just until combined.
  3. Divide the lamb mixture into 6 equal portions and shape each into a compact ball.
  4. Lightly dust your work surface with flour. Roll out the puff pastry slightly if needed, then cut it into 6 equal squares (about 5x5 inches).
  5. Place a small dab of chili paste in the center of each pastry square and spread it lightly.
  6. Set a lamb portion on top of the chili paste. Bring the four corners of the pastry up over the filling and pinch firmly to seal each parcel.
  7. Arrange the parcels seam-side up on the prepared baking sheet. Brush the tops with the reserved beaten egg and sprinkle lightly with za’atar.
Cooking
  1. Bake for 22–26 minutes, until the pastry is puffy and deep golden brown, and the lamb is cooked through.
Serving
  1. Serve warm, topped with chopped cilantro if desired, alongside shredded carrots or carrot relish.

Notes

Don’t overwork your dough when sealing the parcels for the best texture. Letting the parcels rest before baking helps ensure even cooking. Feel free to get creative with filling variations like adding feta or using a vegetarian mixture.