Ingredients

vegetable oil

250g

minced lamb

1 heaped tsp

garlic granules

1/4 tsp

paprika

1/4 tsp

ground cumin

1/4 tsp

ground coriander

1/4 tsp

ground cloves

1/4 tsp

ground cinnamon

1/8 tsp

ground nutmeg

1/8 tsp

cayenne pepper

1/2 small packet (about 15g)

flat leaf parsley, chopped

25g

pine nuts

1 x 320g

ready-rolled all-butter puff pastry sheet (about 350 c 230mm)

egg, beaten

to season

Maldon sea salt flakes & freshly ground pepper

"When I want to feed people, I like to make a wide array of dishes including fatayer, but I don’t always have time to make fresh pastry. So shop-bought pastry is the way forward and I rather like the lighter, flaky nature of puff pastry – the traditional fatayer, while perfectly delicious, has a chewier, somewhat weightier pastry dough. Now, I know the spice mix here looks excessive, but it is authentic, so do yourself a favour and double (or quadruple) the batch to save time when you next make these, because these little puffs are utterly delicious and you will definitely want to make them again." Sabrina Ghayour

Makes 8

Many thanks to Sabrina Ghayour for this delicious recipe from her latest cookbook FLAVOUR

Flavour by Sabrina Ghayour is published by Aster (£26).

Photography by Kris Kirkham.

Method

Place a large frying pan over a high heat, add a little drizzle of vegetable oil followed by the minced lamb and immediately break it up as finely as possible to prevent it cooking in clumps.
Continue cooking the mince, stirring as you go, until just cooked through but not browned.
Add the garlic granules, all the spices and a generous amount of salt and pepper followed by the parsley and stir-fry for a further 5 minutes. Remove from the heat and leave to cool.
Add the pine nuts and mix well.
Cut the puff pastry sheet in half widthways, then cut each half into quarters to make 8 rectangles in total.
Divide the mixture into 8 equal portions. Form a portion into a mini sausage shape in the centre of a pastry rectangle, then pinch the pastry at either end and twist to seal and create mini boat shapes. Repeat with the remaining meat mixture and pastry rectangles.
Brush the pastries with beaten egg to glaze and bake for 20–22 minutes, or until the pastry is golden brown. Remove from the oven and serve.