- 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
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)
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 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 for8 minutes or until golden brown.
5
Serve with salad and fresh yoghurt.
REVIEWS
Pastry Stuffed with Oriental Rice with
