12 Serves
84 Mins
Prepare the dough by mixing flour, sugar, and melted fat, then let it rest to ensure a pliable texture.
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Vitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
54 mg / 1,250 mgPotassium
81 mg / 4,700 mgSodium
370 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
37 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Sauté the onions and garlic in a pan with oil until softened, then add the beef and seasonings to create the filling base.
Stir in the gelatin-rich stock to the filling and chill until set, which allows for easy assembly.
Roll out the dough, place a portion of the chilled filling in the center, and crimp the edges tightly to seal the pastry.
Bake the assembled pastries in a preheated oven until the crust is golden and crisp.
25
g95
g20
g
Yemeni
