Middle Eastern · Dessert
Date Filled Hand Pies
A Middle Eastern hand pie in miniature tart form, with a short, semolina-flecked pastry shell wrapped around a spiced date and walnut paste scented with orange zest and cinnamon, baked until deep gold and finished with a scatter of sesame seeds.
$1
30 minsPrep
24 minsCook
74 minsTotal
MediumLevel
Nutrition per serving
478Calories
7.2gProtein
22.3gFat
66.8gCarbs
35.1gSugar
5.7gFiber
283mgSodium
95mgChol
10.7gSat Fat
435mgPotassium
88mgCalcium
2.4mgIron
0.2mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Arak
local
Turkish Coffee
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Simmer the chopped dates with the water in a small pan over low heat for 5-6 minutes, mashing with a fork until you have a thick, spreadable paste; stir in the chopped walnuts, cinnamon and orange zest, then set aside to cool completely.
2
In a bowl, rub the softened butter and melted ghee into the flour and semolina until the mixture resembles coarse crumbs; stir in the sugar and salt.
3
Add the milk a little at a time, bringing the dough together with your hands just until it holds; do not overwork. Wrap and rest in the fridge for 20 minutes.
4
Divide the dough in half and roll each piece on a lightly floured surface into a 12cm round, about 3mm thick, to line two 8cm individual tart tins.
5
Press the dough into the tins, trimming any excess, then spoon half the cooled date filling into each shell and smooth the tops level.
6
Roll the trimmings into two small lids or lattice strips, lay over the filling, and crimp or pinch the edges to seal.
7
Brush the tops with beaten egg yolk and scatter over the sesame seeds.
8
Bake at 180°C (350°F) for 22-25 minutes, until the pastry is deep golden brown.
9
Cool the pies in their tins on a wire rack for 10 minutes, then carefully unmould and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour
- 10g10g Semolina
- 25g25g Butter, softened
- 10g10g Ghee, melted
- 22g22g Whole Milk
- 8g8g Sugar White
- 1g1g Salt
- 95g95g Date, pitted and chopped
- 30g30g Water
- 12g12g Walnut, finely chopped
- 1g1g Cinnamon Ground
- 3g3g Orange, zested
- 10g10g Egg Yolk, beaten, for egg wash
- 4g4g Sesame Seeds, 1
