I love pastries of all sorts. I thought I’d try this lamb and rice pastry recipe from Nourishing Traditions. I used beef instead of lamb since I happened to have some on hand and it’s a lot cheaper.
. I used beef instead of lamb since I happened to have some on hand and it’s a lot cheaper.The first thing I noticed is that either I did something dreadfully wrong (does beef expand more than lamb?), or the proportions in this recipe need some revision. There’s way too much filling for the amount of dough (maybe my crust is too thick?) However, they were pretty bland so I’m guessing I just had way too much filling for the seasonings and crust. It called for 2lbs of lamb. I think 1lb of beef would be plenty. Since I had too much filling left over I froze it and made it a second time. This time I added some extra seasoning.
At any rate, my family all like these except my daughter. I made the yogurt dough with freshly ground soft white winter wheat. Instead of 1 cup of butter, I used 1/2 cup of butter with 1/4 cup of coconut oil and 1/4 cup of olive oil.
Watch them while baking so that they don’t get overcooked. I would probably bake them for 5-10 minutes less than the recipe calls for. Of course it could just be my oven.
