Freekeh, beef & vegetable pies by Reem Kassis

These Palestinian pies are sometimes baked as a single dome-shaped pie that’s cracked open at the table, and sometimes as much smaller individual portions. This recipe uses freekeh (a grain made from green durum wheat) rather than the usual rice, but you can use cooked white rice if you prefer. The nine-spice blend brings a distinct Palestinian flavour, but it can be substituted with store-bought baharat or Lebanese seven spice mix if need be.

MAKES: 8 PIES TAKES: 2 HRS 20 MINS

PLUS 1 HR COOLING

INGREDIENTS

2 tbsp olive oil

1 tbsp unsalted butter

1 large onion, finely diced

½ tsp ground cumin

200g minced beef or lamb

200g freekeh

100g carrots, peeled and diced

100g frozen peas

1 large handful pine nuts, lightly toasted in a dry pan

500g shop-bought puff pastry sheets

1 egg, lightly beaten with 1 tbsp water

FOR THE NINE-SPICE MIX (MAKES 100G)

6 tbsp allspice berries

6 cassia bark or cinnamon sticks

3 tbsp coriander seeds

1 tbsp black peppercorns

1 tsp cardamom seeds

½ tsp cumin seeds

10 cloves

2 mace blades

½ nutmeg, grated

METHOD

1 First make the nine-spice mix. Place all the ingredients in a large frying pan over mediumlow heat. Toast for 10 mins, stirring to ensure the spices don’t burn, until aromatic.

2 Remove the pan from heat and set aside for 1 hr to cool completely. Once cool, add all the roasted spices into a heavy-duty spice grinder, or a pestle and mortar, and grind until you get a fine powder. Store the spice mix in an airtight container. You only need a small amount for this recipe; it will keep for several months.

3 Place the oil and butter in a large pan and set over a medium heat. Add the onion, cumin, ½ tsp of your nine-spice mix and 1 tsp salt. Reduce the heat and cook for 6-8 mins, stirring occasionally, until the onions have softened and are starting to brown.

4 Increase the heat to high and add the meat. Break up any lumps and cook for 10-12 mins, until the meat has browned and any juices have evaporated. Reduce the heat to low, add the freekeh and mix until combined. Cook for 6 mins more, stirring occasionally, until lightly toasted.

5 Stir in 500ml water, turn up the heat to bring to a boil. Reduce the heat again to low, cover and simmer gently for 35-45 mins. The freekeh should be cooked through but with a little bite — if it has too strong a bite, add some more water and continue to simmer until cooked through.

6 Meanwhile, bring a small pan of salted water to the boil. Add the carrots, reduce heat to medium and cook for 3-4 mins; add the peas and cook for another 3 mins. Drain and rinse under cold water to stop the veg from cooking any further. Set aside.

7 When the freekeh is done, spread it out on a large platter and cool for 10 mins. Add the cooked veg and toasted pine nuts and mix until combined.

8 Heat oven to 200C, 180C fan, gas 6. Lightly flour your work surface and roll out the puff pastry sheets as thinly as possible; cut into 8 15cm squares using a sharp knife. Press one of the squares into a small bowl, fill with 3-5 tbsp of the freekeh mixture and bring the edges of the pastry together pinching tightly with your fingers to close it around the stuffing. Flip the bowl over and you will have a lovely round parcel with the stuffing inside. Transfer to a baking sheet and repeat with the remaining pastry squares and filling.

9 Brush the pies with the egg then bake for 20 mins, or until the pastry is a light golden brown. Serve immediately.

Taken from The Palestinian Table by Reem Kassis (£24.95, Phaidon)