6 Serves
76 Mins
In a large bowl, combine flour and water to form a smooth dough, then let it rest while you prepare the filling.
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MexicanVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
43 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
77 mg / 1,250 mgPotassium
166 mg / 4,700 mgSodium
408 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Finely chop the meat and onions using a chef's knife, then mix them in a bowl with salt and black pepper to create the filling.
Roll out the dough on a cutting board, cut into squares, and place a spoonful of the meat mixture in the center of each.
Fold the dough into triangles, sealing the edges tightly, and arrange them on a baking sheet.
Bake the pastries in a preheated oven until they are golden brown and the meat is fully cooked through.
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Kenyan