LAHME BI AJEEN/ MEAT IN PASTRY
A hand held sandwich easy to make and delicious to eat. Can be eaten hot or just above room temperature.
Provided by Kim Malkawi
Categories Lunch/Snacks
Time 30m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Cut puff pastry into 9 squares. On a floured surface, roll each piece as thin as possible. (Make sure there is plenty of flour on the board before rolling the pastry.).
- Saute the nuts just until golden.
- Take nuts out of pan and set aside.
- Saute the onion in oil until transparent (regular or olive oil is fine.).
- Add meat and cinammon and cook for 15 minutes.
- Drain meat mixture into a cup or bowl.
- Add the nuts to meat mixture.
- Place about 2 to 3 tablespoons of the mixture onto the middle of the pastry and fold the bottom up and the top down over some of the filling. Fold the sides in to the middle and overlap a bit.
- Grease the pan with some of the reserved oil from the meat. Place sandwiches seam side down onto the pan. Rub the tops with some of the remaining oil.
- Place in oven on 400 for about 10 minutes. Check frequently to prevent them from burning.
- Take out of oven and cool slightly before enjoying.
Nutrition Facts : Calories 742.9, Fat 52, SaturatedFat 14.8, Cholesterol 77.1, Sodium 279.3, Carbohydrate 40.3, Fiber 2, Sugar 1.8, Protein 28.1
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