Equipment
* optional
Ingredients
Pastry Dough
- 400 g all-purpose flour
- 100 g unsalted butter, melted and slightly cooled
- 30 ml olive oil
- 150 ml water, warm
- 5 g salt
Beef and Chickpea Filling
- 15 ml olive oil
- 150 g yellow onion, finely diced
- 10 g garlic, minced
- 300 g ground beef
- 200 g canned chickpeas, drained, rinsed, and roughly crushed
- 6 g baharat spice blend
- 5 g salt
- 2 g black pepper
Finishing
- 1 egg, beaten
- 10 g sesame seeds
Nutrition (per serving)
Method
In a large mixing bowl, whisk together the flour and salt. Pour in the melted butter, olive oil, and warm water, mixing until a shaggy dough forms.
Transfer the dough to a clean work surface and knead for 5 minutes until smooth and elastic. Cover with a kitchen towel and let rest at room temperature for at least 30 minutes to relax the gluten.
Heat the olive oil in a skillet over medium-high heat. Add the diced onion and cook until translucent and softened, stirring occasionally.
Add the ground beef and minced garlic to the skillet. Cook, using a wooden spoon to break the meat into fine crumbles, until fully browned and it reaches a safe internal temperature of 74C/165F.
Stir the crushed chickpeas, baharat, salt, and black pepper into the beef mixture. Cook for 2 more minutes to wake up the spices, then remove from heat. Transfer the mixture to a shallow plate to cool completely.
Preheat the oven to 200C/400F. Line a baking sheet with parchment paper.
Divide the rested dough in half. Using a rolling pin, roll out one half to a thickness of 3 millimeters. Cut out 10-centimeter circles using a round cutter, gathering and re-rolling scraps as needed.
Place a tablespoon of the cooled filling into the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges firmly together, then crimping tightly with the tines of a fork to seal.
Arrange the turnovers on the prepared baking sheet. Brush the tops evenly with the beaten egg and sprinkle with sesame seeds.
Bake the turnovers for 18 to 20 minutes, or until the pastry is deeply golden brown and flaky. Let them cool on the pan for 5 minutes before serving.
Chef's Notes
- Crushing the chickpeas rather than leaving them whole helps them bind seamlessly with the ground beef, preventing them from tumbling out of the turnover when you take a bite.
- Ensuring the filling is completely cool before assembling is non-negotiable. Warm filling will melt the fat within the dough, destroying the potential for a flaky crust.
- If baharat is unavailable, you can create a quick homemade substitute by combining 2 parts cumin, 1 part coriander, 1 part smoked paprika, and a small pinch of cinnamon, nutmeg, and clove.
- For extra richness, substitute 10 percent of the beef weight with finely diced lamb fat or use a higher-fat ground lamb entirely.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze unbaked turnovers on a parchment-lined tray until solid, then transfer to a freezer-safe bag.
Reheating: Reheat baked turnovers in a 180C/350F oven for 10 to 12 minutes to restore the pastry crispness. Do not microwave.
