Spicy Lamb Pastries

Spicy Lamb Pastries

Spicy Lamb Pastries 1341 1788 Rouba Shahin Middle Eastern Cooking

Spicy lamb pastries are the cheat way of my mum’s signature dish known as Laham-B-Ajeen. My mum is the queen of this dish but she makes hers with the traditional dough; made from scratch. Ready puff pastry is an easier alternative and still does this dish justice. The filling mixture is exactly the same.

I make these in batches and freeze them so they can be enjoyed at a later date or when my children’s friends happen to come over and I don’t know what to feed them. Having said that, sometimes I have also cooked for them my signature Arabian Spicy Nut Rice in under 25 minutes.


  • 2 tablespoons olive oil
  • 1 small onion diced finely
  • 250 grams lamb mince
  • salt to season
  • ¾ tablespoon Arabian spice (see cook’s note)
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon vinegar
  • ½ tablespoon tahini (hulled)
  • Small handful roughly chopped parsley
  • 2 sheets ready-rolled puff pastry

spicy lamb pastries ingredients

Cook’s Note

*Arabian spice is my own blend of 8 spice.  To substitute, you can use allspice.


Step 1.
Preheat the oven to 180° fan-forced. 

To prepare the filling, heat the olive oil in a large non-stick frying pan and sauté the onion until it softens. 

Add the mince and cook, breaking up until the juices have evaporated but meat is still moist.  Remove from heat.  Mix through the spice, pomegranate molasses, vinegar, tahini, and parsley. Season with salt.  

cooking mince meat in frying pan

Step 2.
Cut 1 sheet of puff pastry into 9 equal squares. Place approximately 1 tablespoon of the meat mixture in the center of each pastry square.  Bring two diagonal corners together and gently overlap them to create the shape shown in the photo, leaving some of the stuffing exposed on the sides.  Repeat the process.

Bring two diagonal corners together and gently over lap them to create the shape shown in photo, leaving some of the stuffing exposed on the sides.

Step 3.
Place on a tray lined with baking paper. If you are planning on freezing these, skip step 4.

Line a tray that fits into your freezer with baking paper.  Arrange the uncooked pastries on it making sure pastries do not touch.  Freeze overnight.

spicy lamb pastries ready to freeze

Once pastries are frozen, place in a plastic bag and back into the freezer.

Rouba Shahin placing spicy lamb pastries into the bag for freezing

Step 4.
Bake for approximately 20-25 minutes or until pastry is golden in colour.  Serve with yogurt and garnish with mint leaves.

spicy lamb pastries garnished with fresh mint leavesMakes 18 individual pastries

Why you will love Spicy Lamb Pastries

Party food
Easy recipe
Crowd pleaser

Another crowd-pleaser – tahini and thyme sausage roll recipe Download recipe card here


Sahtan – Enjoy In Good Health