This has got to be one of my most favourite things to eat when at the markets or shows.
Mine is no where near as good as the real thing made by experts but it is tasty nonetheless. Even my partner liked it despite originally turning his nose up at it. He said its right up their with my tmx “fried” rices! That’s a big call.
- 3 teas yeast
- 480g flour
- 20g olive oil
- 300mls water
- 1 teas salt
- 300g baby spinach leaves
- 100g feta cheese
- 250g beef mince
- 1 onion, peeled and quartered
- 3 garlic cloves, peeled
- 10g olive oil
- 2 teas ground cumin
- 1 teas paprika
- 1/2 teas cayenne pepper
- 45g tomato paste
- 1 tmx measuring cup of water
- 1 tabs stock paste (slightly less if your stock is really salty)
- Pepper, to taste
- Place all of the dough ingredients into bowl. Blitz on speed 7 for 15 secs to mix. Lock lid and interval speed for 6 minutes. Remove from tmx bowl and place into an oiled bowl, cover with cling wrap and place somewhere warm whilst preparing the remaining ingredients. This needs to double in size.
- Add spinach and feta into bowl. Blitz in speed 5 until desired consistency is achieved. I like it to be quite chunky still but well combined. Remove, put into a bowl and place into fridge.
- Wash tmx bowl out.
- Place garlic and onion into tmx bowl. Blitz on speed 7 until fine. Scrape down.
- Add spices and oil.
- Cook at 100 degrees for 4 minutes on speed 2.
- Add mince, pepper, water and pastes.
- Cook at 100 degrees for 12 minutes on reverse, speed 1.
- Split your risen dough into 4 balls. I work with one portion at a time.
- Roll dough out. You want it to be about 1/2cm in thickness.
- Top one half with 1/4 spinach mix and 1/4 mince. Fold the unfilled half over and press the edges together to secure.
- Place into a frying pan on medium heat. It should take 2-3 minutes on the first side and about 1 minute on the other.
- Repeat until you have four.
- Serve with salad and lemon wedges.
- Lemon is essential. Fresh is best.
- If you are worried about working with soft dough and hot mince you can cook the mince first and cool in the fridge then make the rest of the components.
- Lamb mince is used traditionally.
- You can use just the spinach filling for a vegetarian option.