- 2 tablespoons Vegetable oil
- 1 medium Onion or 150 g chopped
- 1 medium Carrot or 100 g finely chopped
- 250 g minced lamb
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon ground cinnamon
- 1.5 cups Water or 375 ml
- 2 cubes MAGGI Chicken Stock
- 1 cup Basmati rice or 200 g
- 110 g frozen green peas thawed
- 40 g pine seeds toasted
- 40 g Pistachio nuts toasted
- 7 sheets spring roll pastry
Pastry Stuffed with Oriental Rice
INGREDIENTS
Pastry Stuffed with Oriental Rice with
Pastry Stuffed with Oriental Rice with 
- 2 tablespoons Vegetable oil
- 1 medium Onion or 150 g chopped
- 1 medium Carrot or 100 g finely chopped
- 250 g minced lamb
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon ground cinnamon
- 1.5 cups Water or 375 ml
- 2 cubes MAGGI Chicken Stock
- 1 cup Basmati rice or 200 g
- 110 g frozen green peas thawed
- 40 g pine seeds toasted
- 40 g Pistachio nuts toasted
- 7 sheets spring roll pastry
HOW TO PREPARE
Pastry Stuffed with Oriental Rice with
Pastry Stuffed with Oriental Rice with
1
Heat oil in a large pan, add and cook onions over medium heat for 4-5 minutes, add carrots and minced lamb. Season with spices and cook for 4-5 minutes or until the meat becomes golden brown.
2
Add water, MAGGI Chicken Stock cubes and bring to a boil. Add rice and green peas. Cover and cook over low heat for 20 minutes or until rice is cooked. Remove and allow it to cool slightly.
3
Cut each sheet lengthwise into 2 sheets. Add 2 tablespoons of the rice mixture on one sheet, brush its ends with egg, fold the edges and roll carefully to enclose. Repeat the same with remaining sheets.
4
Before serving, place rolls on a large baking tray. Bake in a 200°C preheated oven for 8 minutes or until golden brown.
5
Serve with salad and fresh yoghurt.
NUTRITIONAL INFORMATION
Pastry Stuffed with Oriental Rice with
Pastry Stuffed with Oriental Rice with
- Energy 466 (Kcal)
- Protein 15 (g)
- Carbohydrate 53 (g)
- Total Fat 22 (g)
REVIEWS
Pastry Stuffed with Oriental Rice with
