Tanjia Marrakchia by EP Lenderking

Author:EP Lenderking
Language: eng
Format: epub
Publisher: EP Lenderking
Published: 2016-04-20T17:15:41+00:00

Sauté the meat, covered, with all the ingredients, except the egg and milk, for about 2 hours. Remove the cover and reduce the sauce for another half hour, if needed. Allow to cool, then grind the meat and set aside.

Preheat the oven to 220˚C/425°F/Gas Mark 7.

Take a large square of pâte feuilletée, roll it out to about ½ centimetre thickness. Divide into 12 squares and place a little of the meat on each one. Fold the dough to form a rectangle, and glue the borders with egg, then brush with egg beaten with milk.

Cook for 15 minutes on a well-oiled baking sheet until they are well puffed and golden. Makes 12.

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