Beggar's Purses with Beef, Curry Scallions -
Chaldean baharat usually calls for rose petal powder, but since it's so hard to find and many other Middle Eastern cultures use paprika you can go ahead and skip it and and instead add 1/2 teaspoon paprika.
Ingredients
Filling:
- 1 pound lean ground beef
- 1 tablespoon extra-virgin olive oil
- 1/2 medium sized yellow onion, finely chopped
- 1/2 bunch of scallions (about 4 or 5), white and light green parts chopped (discard dark green ends)
- 1 1/2 teaspoons dried curry powder, medium-heat
- 1 1/2 teaspoons salt
- 1/2 teaspoon baharat (see note above)
- freshly ground black pepper
- 1 tablespoon parsley, finely chopped
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- 1-14 ounce package frozen puff pastry (preferably Dufour), thawed
- chives (you will need about 24 to allow for breakage)
- 1 egg, whisked
Baharat Spice Mix:
- 3 teaspoons ground allspice
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon ground cloves
- 1/2 teaspoon rose petal powder (see note above)
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom ("hale")
Instructions
- Preheat oven to 400 degrees.
- Sauté ground beef in a pan with 1 tablespoon of olive oil over medium heat.
- Add onions and scallions and sauté until tender.
- Add curry, salt, baharat, freshly ground black pepper and parsley and mix. Turn off heat.
- Allow mixture to cool completely (you can refrigerate it for quicker cooling).
- Whisk egg in a small bowl (for egg wash).
- Roll out pastry dough on floured surface (it you have a small surface to work on, you may want to cut the dough into four squares and then roll out each square separately.
- Cut out 3 1/2 to 4" circles with a round cookie cutter (if you've divide the dough into four parts you should get four circles out of each square).
- Combine, roll out and cut circles out of the the scraps of dough as well.
- Lay 2 tablespoons of filling neatly in the middle of each dough circle (piled high, not spread out).
