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Flaky pastry lamb pasties

Flaky pastry lamb pasties
The wonderful aspect about pasties is the variety of fillings you can enclose in the flaky crust.

Almost everything from meat and potatoes to cheese and vegetables work well in pasties. Mutton is using in preparation of Azerbaijan style pasties.

Preparation time: 30 min
Cooking time: 40-45 min
Serves: 3-4


  • 75 g/3 oz minced lamb or mutton
  • 50 g/2 oz plain flour
  • pinch of yeast
  • handful of rice
  • 1 onions
  • 25 g/1 oz butter
  • few sprigs of dill
  • pinch of sumac
  • salt & pepper


  • Make yeast dough and roll 1,5 mm thick. Cut out rings a helping pan size. Mince mutton with onions, add salt, pepper, cooked rice and cool down. Envelope stuffing in dough rings and fry both sides in oil. Serve sumac separately.
  • Make force-meat, salt, pepper and brown in butter with shredded onion. Make yeast puff paste. 2/3 of total butter is used for paste. Roll in ready puff paste to 5 mm thick and cut in 7X7 cm squares. Place force-meat in the middle of a square and put two opposite edges together to shape a triangle. Put pasties on a greased sheet and leave for 2 hours. Smear top of pasties with egg and bake in oven at 240 C.

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