Ingredients
Brik Pastry
- 225g high-gluten flour
- 40g Semolina flour
- 1 tsp salt
- 1 Tbsp cider vinegar
- 1 Tbsp olive oil
- 425g water
Lamb & Pistachio Filling
- 500g minced lamb
- 50 g day old bread
- 1 onion, cut into quarters
- 1 egg
- 100g pistachios or slivered almonds
- 1 tsp cumin
- 1tsp smoky papriks
- 1tsp cumin
- 1 tsp samba oelek
- 30 g water
- salt and pepper to taste
Assembly
- 50g Butter
- white and black sesame seeds
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place jug on TM and weigh water- set aside
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Place flour, semolina, and salt in TM bowl
Add 250g water , oil and vinegar. at Speed 5 / 10 Seconds
Slowly pour in remaining water and process 30 seconds / Speed 7
Pour into a container, cover, and place in fridge for at 4 hours or overnight.
Place water in pot and bring to boil. Set a non stick pan on top and cook pastry indirectly ovwr boiling water.
Using a bristle brush quickly brush the batter evenly over the hot pan use a circular motion to create a thin film-like layer. Cook 2 minutes, or until it turns completely white and the edges being to curl, but it is still supple. The pastry is cooked only on one side. transfer to a paper towel or freezer paper.
Preheat oven to 190 Degrees C
Place onion in TM bowl. Mince 5 seconds/ speed 5
Add cubed bread to TM bowl. Process 10 sends/ Speed 5
Add Pistachios and Turbo 1 second
Add Lamb, egg, cumin, paprika, Samba oelek, water and [counterclock] Speed 4 / 5 seconds
Melt butter in TM bowl 1 minute 90 Degees / Speed 1
Lightly brush brik pastry with melted butter layering three sheets.
Place lamb mixture in middle and roll up enclosing mixture. The pastry is quite supple can be molded into other shapes.
Sprinkle with sesame seeds.
Bake in oven for 20 minutes or until golden
Ready for Baking
Alternatively make a large pie to share
Brik Pastry
Lamb & Pistachio Filling
Tip
Brik pastry is so easy to make in theThermonix as it requires beating really well at the beginning.
To mince lamb place semi frozen 2cm cubed lamb in TM bowl and mince turbo 1 second, until desired consistancy. Ideally 200g at a time.
Brik Pastry stays crisp after baking. It is easy to mould into a shape - and doesn't break like filo. Unlike other pastrty it doesn't require a lot of butter and is light and crisp.
Brik Pastry is traditionally Morrocan but can be used in an array of pies
The pastry can be made ahead and kept in the fridge for three days or frozen.
Serve with //www.recipecommunity.com.au/sauces-dips-spreads-recipes/cashmere-chutney-edmonds/235437
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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