Middle Eastern Chevon (Goat) Pastries

Ingredients

Dough:

  • 1 tab dry yeast
  • 180ml warm water
  • 2 ½ cups plain lour
  • 1 ½ tsp salt
  • 1 tab olive oil

Filling:

  • 2 tab olive oil
  • 1 onion, finely chopped
  • 500g minced goat meat
  • 50g toasted pine nuts
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • 1 tsp salt
  • ½ pepper
  • ¼ Cup chopped parsley

Method

  • To make the dough – dissolve the yeast in the warm water for 5 mins. Mix together the flour and salt and stir into the yeast mixture with the oil.
  • Knead and shape into a ball and allow to stand in a warm place until doubled in size, approx 1 ½ hours.
  • To make filling, saute the onion until soft. Mix with the remaining ingredients. Divide the pastry into 24 portions and roll into 8cm rounds.
  • Top each round with a spoonful of filling and enclose the filling to form a triangular pastry. Brush the pastries with oil and bake at 200C for 15-20 minuutes.
  • Serve with yoghurt.