Mushroom & Lemon Beef Pockets

I first made these delicious pastries for an Eid dinner and they were a hit! You can decorate the pastries any way you want (that’s the benefit of using puff pastry, it’s so easy to decorate), or even turn these into any shape – they don’t have to be squares!

Ingredients

·         ½ kg beef mince

·         500g mushrooms, sliced

·         100g carrots, diced

·         1 small onion, diced

·         1 tbsp ginger

·         1 small lemon (along with zest of half lemon)

·         1 tsp (paprika, chilli flakes, garlic power)

·         ½ tsp (coriander powder, turmeric powder, pepper powder)

·         ½ cup parsley, finely chopped

·         1 tbsp flour

·         4 tbsp coconut oil

·         Salt to taste

·         Frozen puff pastry sheets, thawed

·         1 beaten egg

Fry the onions in 2 tbsp of oil until translucent. Add the mushrooms and carrots, cook for five minutes and add the spices. Transfer to a bowl, and place the pan back on the heat. Add the meat, ginger and the zest of the lemon. Once the meat is browned, add 1 tbsp of lemon juice, the cooked vegetable mix, and the parsley. Season to taste with salt, and add the flour.

Preheat oven to 200°C.
Roll out the puff pastry  sheets, and cut into even squares. Place a spoonful of the mixture on top of the pastry square, and fold the pastry over the filling. Bring the oven temperature down to 180°C.

Brush the pastries with the beaten egg, and bake for 30 minutes or until browned.