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Ingredients 18 items

  • For Pastry Flowers:
  • 1 tablespoon vegetable oil
  • 1 small onion or 100 g finely chopped
  • 400 g minced lamb
  • 2 teaspoons curry powder
  • 1 teaspoon ground black pepper
  • 1/3 cup or 80 ml hot water
  • 2 cubes MAGGI Chicken Stock
  • 1 cup or 160 g prunes cubed
  • ½ cup coriander leaves or 40 g, chopped
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • 36 pieces or 200 g samosa pastry sheets each measuring 15 cm х 15 cm
  • ½ cup or 125 ml of water, for dough
  • For Tahini sauce:
  • ¼ cup tahini or 50 g
  • ¼ cup yoghurt or 40 g
  • 2 tablespoons lime juice

How to prepare

  1. Heat Vegetable Oil in a saucepan and sauté Onion until golden, add Minced Lamb and Spices and continue frying until meat is cooked.
  2. Add Prunes, Water and MAGGI Chicken Stock and simmer on medium low heat until liquid is absorbed and the prunes become soft and plump; add Orange Juice and remove from heat.
  3. Allow mixture to slightly cool, add Coriander and Orange Zest and stir.
  4. Place a spoonful of the mixture in 15x15cm Pastry; bring edges together to shape a flower, brush pastry edges with a few drops of water to help pastry keep its shape.
  5. Place pastry flowers on an oven tray, lined with wax paper, and bake in a preheated oven, at 200 degrees C until pastry becomes golden, about 15 minutes.
  6. Meanwhile make sauce by mixing Tahini, Yoghurt and Lime Juice together.
  7. Spoon in a tablespoon of the sauce on top of each bouquet before serving.

Nutritional informations

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