Paddy's Recipe
Make Paddy's Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly & Finish
Method
Dough
- 1
Proof yeast
In a small bowl combine warm water (about 105–115°F) and granulated sugar. Sprinkle active dry yeast over the surface, stir once, and let sit 5–7 minutes until foamy.
- 2
Combine dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the all-purpose flour and fine sea salt.
- 3
Mix wet ingredients
In a measuring cup or small bowl combine warm milk, melted butter and the egg; whisk to combine. When yeast is foamy, add the yeast mixture to the milk mixture.
- 4
Form dough
With the mixer on low, gradually add the wet mixture to the flour until a shaggy dough forms. Increase speed to medium and knead 6–8 minutes until smooth, elastic and slightly tacky. If kneading by hand, turn dough out and knead on a lightly floured surface 8–10 minutes.
- 5
Filling
- 6
Cook aromatics
While the dough rises, heat olive oil in a large skillet over medium heat. Add diced onion and a pinch of salt; cook 5–7 minutes until translucent and beginning to brown. Add minced garlic and cook 30–60 seconds until fragrant.
- 7
Brown the meat
Increase heat slightly and add the ground lamb (or beef). Break up with a spatula and cook until no longer pink and beginning to brown, about 6–8 minutes. Drain excess fat if necessary, leaving a tablespoon in the pan for flavor.
- 8
Season & reduce
Stir in tomato paste, smoked paprika, ground cumin, ground coriander and red pepper flakes. Cook 1–2 minutes to toast spices and deepen flavor. Add kosher salt and freshly ground black pepper. Reduce heat to low and simmer 3–5 minutes so flavors meld. Remove from heat and stir in chopped parsley. Taste and adjust seasoning.
- 9
Cool filling
Transfer filling to a bowl and let cool to warm (not hot) so it won't deflate the dough when assembled, about 15–20 minutes.
Assembly & Bake
- 10
Preheat oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a large baking sheet.
- 11
Divide & shape dough
Punch down the risen dough and turn out onto a lightly floured surface. Divide dough into 8 equal portions (about 3.5–4 oz / 100–115 g each). Roll each portion into a ball, then flatten into an oval about 5–6 inches long and 3–4 inches wide, leaving a slightly thicker edge along one long side.
- 12
Fill
Place about 2–3 tablespoons of the cooled meat filling along the center of each oval, forming a log. Fold the long edges up and pinch or overlap them to enclose the filling, leaving a small channel on top (or seal fully for a pocket). Make sure seams are well sealed so filling doesn't escape.
- 13
Egg wash & toppings
Beat the egg yolk with 1 tsp water to make an egg wash. Lightly brush the tops and exposed dough edges. Sprinkle sesame seeds over the tops if using.
- 14
Second rise
Arrange assembled pastries on the prepared baking sheet, leaving 1–2 inches between each. Cover loosely with a clean kitchen towel and let rest 15–20 minutes to puff slightly.
- 15
Bake
Bake in the preheated oven for 16–20 minutes, rotating the sheet once halfway through, until the crust is golden brown and the filling is hot.
- 16
Rest & serve
Remove from oven and let pastries rest 5 minutes on the baking sheet. Serve warm with lemon wedges for squeezing over the filling.
