Stuffed pastry pockets from Irish-English-Iraqi demo chef Philip Juma
For the dough:
35ml sunflower oil
1 tsp dry yeast
For the filling:
1 large onion
½ tsp citric acid or a squeeze of lemon
2 tbsp sumac
Begin with the dough ingredients. Put all the ingredients except the yeast in a mixer with 350ml water and 15g salt.
Place the yeast in a cup and pour on a little warm water. Mix together and pour into the blender. Bring together using the hook attachment of your mixer, until all of the ingredients are well combined. You are looking for an elastic, bouncy dough. Set aside for 1 hour, allowing the yeast to activate.
While the dough rises, wash the spinach and place in a large pan over a medium heat. Season with salt and stir occasionally until the spinach has wilted. Place in a sieve and set aside to cool.
Finely dice the onion and add to the spinach with the citric acid and sumac. Stir thoroughly and taste for seasoning.
Once the dough has risen, take a handful and roll it out on a floured surface. You are looking for a thickness of around 3mm. Once rolled, take a circular pastry cutter and cut out circles approximately 8cm in diameter.
Take 1 tbsp of the spinach mix and place in the centre of the pastry. Fold the sides, enclosing the spinach mix within a triangular shape. Place on a lined baking tray. Repeat with the remaining dough and mix.
Bake in a pre-heated oven at 180C for 12 mins. After cooking, leave to rest for 2 mins and then enjoy!
Recipe: Philip Juma