|Meat and nut filling||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Ghee/Substitute||1⁄4 Cup (4 tbs)|
Place the Meat and Nut Filling in a bowl and mix in the vinegar and lemon juice.
Take one small ball of pastry at a time and roll into a thin sheet on a floured board.
Cut into strips approx 3 in x 4 in (7.5 cm x 10 cm).
Place 2 teaspoons of filling along the centre of each pastry strip.
Roll up firmly and place on a well greased baking tray.
Brush the top of each roll with melted ghee and bake in a moderately hot oven until golden.
Variations:Instead of a roll, make a tart shape by cutting out small thin rounds of pastry with a biscuit cutter and pulling up and pinching the edges all around to form a round shell.
Add 2 tablespoons of tomato paste, 1/2 cup of well strained, peeled, chopped tomatoes and 2 tablespoons of parsley to the Meat and Nut Filling (extra salt may also be necessary).
Or substitute the mixture with 1 1/4 cups minced, steamed brain or cooked chicken, 1 tablespoon finely chopped parsley or spring onions, 1 unbeaten egg, salt and pepper for the Meat and Nut Filling.
Or substitute the mixture with 1 1/4 cups grated cheese, 1 tablespoon parsley and a pinch of cayenne pepper for the Meat and Nut Filling.
Calories 67 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.4%
Saturated Fat 1.5 g7.6%
Trans Fat 0 g
Cholesterol 5.6 mg1.9%
Sodium 78.4 mg3.3%
Total Carbohydrates 6 g1.8%
Dietary Fiber 0.56 g2.2%
Sugars 2.1 g
Protein 1 g2.6%
Vitamin A 0.4% Vitamin C 0.77%
Calcium 0.3% Iron 0.63%
*Based on a 2000 Calorie diet