Рецепт Recipe For Savoury Mince Pies | Sfiha
Sfiha
Sfiha are traditional Sephardi pastries from Turkey. They ordinarily consist of lambs mince but lamb has become so expensive here. I really cannot understand why, as we live close to an area that farms lamb. This emphasizes more and more why I would like a farmers’ market close to where I live so that I could buy direct from the farms. Luckily for me, our local butcher has an endless supply of venison in season. I decided at the beginning of autumn to stock up on as much venison as possible. The meat is fairly cheap, low in cholesterol and a healthy sustainable source of protein. The venison I buy is free range, and hung properly before being cut up and sold to the consumer. For my savoury mince pies I bought a pack of Springbok. I kept the leg chops for later use, turned the off cuts into the most amazing casserole and used the meat for this recipe. I minced my own meat which to me is the best thing to do. I know exactly what I am getting in my mince, and I know that the meat is done to the consistency I need it for my recipes. In her post, Manal made her yafawi sfeeha (alternate spelling) using phyllo pastry which she rolled into snails. I had every intention of doing mine the same way, but the phyllo pastry I had was so dry and I could not separate the leaves, let alone bend the tube! I made a small batch with the phyllo and then made more using puff pastry, which from what I read, is more traditional. My puff pastry was also at the end of its shelf life and in small pieces. I rolled it into a sheet by layering the pieces first.
Savoury Mince Pies
Savoury Mince Pies | Sfiha All Rights Reserved: an original recipe from Lavender and Lime
15mls olive oil 100g baby fennel, thinly sliced 200g Swiss chard 250g venison, minced Salt and freshly ground black pepper to season 40g watercress, roughly chopped Zest of 1 lemon 100g ricotta 5mls sumac 5 sheets phyllo Olive oil for brushing 1 sheet of puff pastry cut to shape Milk for brushing
Heat the olive oil in a large frying pan over a medium to high temperature Add the fennel to the pan and sauté until soft Slice the stems off the chard and add to the pan Sauté until soft Add the mince and brown Season generously Chiffonade the chard leaves and add to the pan Sauté until they start to wilt Add the watercress and as soon as it has wilted remove from the heat Place the mixture into a colander and leave to drain while cooling Once cool, add the zest, ricotta and sumac Stir to mix and adjust the seasoning to taste Preheat the oven to 200° Celsius Brush each sheet with the oil, placing one on top of the other Place the meat mixture along the length of the pastry Roll up tightly and shape into a spiral Place onto a baking tray and bake for 20 minutes Allow to cool slightly on the tray before serving Preheat the oven to 180° Celsius Place a layer of the pastry onto a baking sheet Place the meat mixture into the centre of the pastry - be quite generous with the filling Place the second layer of pastry on top and seal the edges using a bit of water to help 'glue' them together Cut a steam vent into your pastry top (or cut with a cookie cutter before using) Brush with milk Bake for 25 minutes Allow to cool slightly on the tray before serving 3.3.3077
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Blog-checking lines: The July Daring Bakers’ Challenge was brought to us by Manal from Manal’s Bites. She introduced us to an authentic Palestinian dish from Jaffa that is served as a main meal along with a bowl of soup or a salad. The “Yafawi Sfeeha” or also known as “Milwayeh” which means twisted, is crispy yet tender and full of flavor.
What I blogged July 28:
Tandy
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.