INGREDIENTS
2 Tbsp paprika
2 tsp floor black pepper
2 tsp floor coriander
1 tsp floor cloves
2 tsp floor cardamom
2 tsp floor cinnamon
2 tsp floor ginger
3 tsp floor allspice
2 tsp sumac
17.5oz plain flour, additional for kneading
2 tsp sugar
2 tsp sea salt
0.2oz pack (2 tsp) dried yeast
¾ cup heat water
2 Tbsp olive oil
Filling
1 pack Silver Fern Farms Venison Mince
2 Tbsp olive oil
1 crimson onion, sliced
2 garlic cloves, sliced
2-2½ Tbsp Baharat spice combine
1 cup grated tasty cheese
2 Tbsp pine nuts
2 Tbsp currants
4.5oz pack child spinach leaves, blanched, squeezed of extra liquid as soon as drained
3.5oz feta cheese, crumbled
1 tomato, diced
Greek yogurt, to serve
Mint leaves, sliced, to garnish
Lemon, to serve
METHOD
1. To make baharat, place spices in a big jar and shake properly to mix.
2. Take away venison from packaging and put aside to bloom for 10 minutes earlier than cooking. In a stand-up mixer bowl, place flour, sugar, salt and yeast. Combine with a dough hook attachment to mix, then add heat water and oil. Combine to mix to get a tender dough, including just a little extra water if wanted. Knead for 8 to 10 minutes or till dough is clean. Place in a greased bowl, put aside in a heat space for 1 hour or till dough has doubled in dimension.
3. In the meantime, to make filling, warmth oil in a frying pan over medium warmth. Cook dinner onion and garlic for two minutes or till softened. Add Baharat spice and prepare dinner for an extra 1 minute or till aromatic. Add Silver Fern Farms Venison Mince and prepare dinner for 4 to five minutes, breaking apart clumps. Enable combination to chill, earlier than stirring in ¾ cup of the grated cheese, pine nuts and currants.
4. Preheat oven to 360°F. Grease and line 2 baking trays. Punch dough down and divide into 4 parts. On a floured counter-top, knead and roll every portion into 11 inches x 7 inches oval shapes. Switch to tray. High with spinach, guaranteeing you allow a 1 inch edge, then divide the mince combination. Fold edges over, twisting ends to surround. Crumble over feta and remaining cheese and bake for 20 to 25 minutes or till golden brown. Garnish with diced tomato and mint. Serve with lemon wedges and yogurt.
