Ouzi (Filo pastry stuffed with rice & mince meat)

Updated: Jun 1, 2020

Makes 8 pasties

Calories (Per serving):239

Carbs: 13g

Fat: 17g

Protein:7g

Divine, individually stuffed rice parcels

INGREDIENTS

INSTRUCTIONS

To make the rice

Lightly toast the almonds, cashews & pine nuts. Set aside
Wash the Basmati rice with water until water runs clear.
In a large saucepan, over medium heat, add the olive oil & onions. Cook for 3-4 minutes until translucent.
Add the minced lamb, white pepper, cinnamon, allspice, salt & garlic powder. Mix well.
Break apart any large pieces and continue to cook until the lamb is no longer pink. (8-10 minutes).
Taste the mince and adjust for seasoning, you may need a little more salt.
To the mincemeat mixture, add the strained Basmati rice, the frozen/ fresh peas, and 1 and 2/3 cups of water. Stir to combine.
Bring the rice mixture a boil, then cover with a tight fitting lid.
Reduce heat to a low, and cook for 20 minutes or until water is all absorbed.
Remove the rice from the fire, gently fluff with a fork & leave covered to steam for a further 10 minutes.
Allow the rice mixture to cool before assembling.

To make the assemble the pastry

Layer 1 sheet of filo pasty into the bowl, brush with a little melted butter.
Layer a second sheet of filo pasty into the bowl & add a good serving of the rice.
use water and cornflour slurry to bind the filo edges into a bouquet.
Gently tie the bouquet with a piece of string

Lightly brush each pastry with melted butter & place in the oven for 15-20 minutes, or until golden & crisp.

GARNISH

RECIPE NOTES

You can use puff pastry instead of filo.
Puff pasty will make the dish much richer and denser because of the excess butter.
I prefer the filo because its so light & crispy.
The pastries can be made in advance & frozen for up to 4 months.

Dedicated to my father, Osman