Saudi Puff Pastry with Meat

Ingredients

3 cups plain flour or 420 g

1 teaspoon salt

1 egg

3 tablespoons ghee

¾ cup water or 190 ml

for the stuffing:

750 g minced beef

2 medium onions or 300 g, finely chopped

1 teaspoon ground black pepper

2 cubes MAGGI® Chicken Bouillon, dissolved in 3 tablespoons water

2 cups oil for deep frying

Preparation

Sift the flour in a large bowl. Make a well in the center and add ghee and egg.

Rub flour with fingertips adding little water gradually and mixing thoroughly to form homogenous dough.

Divide the dough into 4 portions. Cover and set aside for 1 hour.

Combine the minced meat with onion, black pepper and the dissolvedMAGGI® Chicken Bouillon . Mix well and set aside.

Roll out each piece of dough. Using a cup and cut the dough into round pieces. Place a tablespoon of meat mixture in the center of each piece and seal the edges by twisting them.

Deep fry the meat puffs in 180°C preheated oil until golden brown. Serve hot.