SBS Food

www.sbs.com.au/food

Cumin lamb and zucchini foldovers

Crisp shortcrust pastry triangles filled with spiced lamb and served with a minted-pea sauce.

Cumin lamb and zucchini foldovers

Credit: Danielle Abou Karam

  • makes

    16-20

  • prep

    1 hour

  • cook

    15 minutes

  • difficulty

    Mid

makes

16-20

serves

preparation

1

hour

cooking

15

minutes

difficulty

Mid

level

Stream free On Demand

Thumbnail of Shortcrust Pastry

Shortcrust Pastry

episode The Cook Up with Adam Liaw • 
cooking • 
24m
G
episode The Cook Up with Adam Liaw • 
cooking • 
24m
G

Ingredients

  • 3 tbsp whole Sichuan peppercorns
  • 4 green zucchini, about 600 g
  • 225 g can peeled water chestnuts, drained
  • 1 kg lamb mince
  • 17 g salt
  • 55 g (¼ cup) sugar
  • 5 g ground cumin
  • 10 g chicken bouillon powder
  • 125 ml (½ cup) oyster sauce
  • 35 g potato starch
  • 10 g sesame oil, to taste
  • 445 g good-quality ready rolled shortcrust pastry (see Note)
  • 1 egg, lightly beaten with a dash of milk
  • sea salt flakes, for sprinkling
Minted pea sauce
  • 60 g butter
  • 3 garlic cloves, thinly sliced
  • 500 g frozen baby peas
  • 1 bunch round mint, leaves picked and roughly chopped
  • salt and pepper, to taste
  • 1-2 tbsp sour cream, to taste
 

Instructions

  1. Preheat the oven to 210°C.
  2. Place the Sichuan peppercorns in a small saucepan with 100 ml water. Bring to a simmer, then remove from the heat, cover and leave to infuse for 10 minutes.
  3. Meanwhile, coarsely grate the zucchini until you have about 500 g. Place in a colander over a bowl, sprinkle with a little salt and toss to combine, then set aside.
  4. Coarsely chop the water chestnuts, then pat dry. Place zucchini into a clean kitchen towel and wring out some of the moisture. Strain the Sichuan peppercorns through a sieve over a bowl. Discard the peppercorns and if the steeping water is still warm, add an ice cube to rapidly cool it down.
  5. Place the mince in a large bowl. Add the salt, sugar, cumin, chicken bouillon powder and oyster sauce and use your hands to combine well. Add the Sichuan water, a little at a time until incorporated, then mix in the potato starch, followed by the sesame oil. Add the grated zucchini and water chestnuts and mix (ideally in the same direction to encourage emulsification) one final time.
  6. Cut 13-cm squares from the pastry sheet. Place 70 g filling on one side of each pastry square, flattening to make a triangle and leaving 1-cm border. Brush the edges with egg, then fold over to make a triangle and press the edges to seal well. Place on a baking paper  ined tray and brush all over with egg. Bake for 12-15 minutes or until golden.
  7. Meanwhile, for the minted pea sauce, melt the butter in a frying pan over medium heat. Add the garlic and stir until lightly coloured. Add the peas and stir until warmed through. Stir in the mint. Transfer to a blender and process until roughly blended. Season with salt and pepper and stir in the sour cream. Process again until well combined, then set aside and keep warm.
  8. Serve the hot foldovers with the warm pea sauce on the side.

Note

I like the Careme brand of ready-rolled pastry, but any other good-quality pastry will be fine.

Photography by Danielle Abou Karam.

Want more from The Cook Up?

• Stream free here at .
• Get the show recipes, articles and more.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Shortcrust Pastry

Shortcrust Pastry

episode The Cook Up with Adam Liaw • 
cooking • 
24m
G
episode The Cook Up with Adam Liaw • 
cooking • 
24m
G

Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
Watch nowOn Demand
Follow The Cook Up with Adam Liaw Series
Published 5 September 2024 11:28am
By Frank Shek
Source: SBS



Share this with family and friends