Tajine de Pâté

Tajine de Pâté is a flavorful Moroccan dish featuring spiced ground meat encased in a flaky pastry, slow-cooked in a traditional tajine pot. This dish is a delightful fusion of textures and flavors, perfect for sharing over a warm meal.

Ingredients

• Ground lamb - 250 grams
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Cilantro - 2 tablespoons, chopped
• Parsley - 2 tablespoons, chopped
• Ground cumin - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Puff pastry - 1 sheet (about 250 grams)
• Egg - 1, beaten (for egg wash)
• Lemon - 1, cut into wedges (for serving)

Steps

1. Preheat the oven to 200°C (392°F).
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent.
3. Add the ground lamb to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
4. Stir in the cilantro, parsley, cumin, cinnamon, paprika, salt, and black pepper. Cook for an additional 2-3 minutes, then remove from heat and let it cool slightly.
5. Roll out the puff pastry on a floured surface to about 3 mm thickness. Cut out two circles large enough to fit your tajine or a small oven-safe dish.
6. Place half of the meat mixture in the center of one pastry circle. Cover with the second pastry circle, sealing the edges by pressing down with a fork.
7. Brush the top with the beaten egg for a golden color. Cut a small slit in the top to allow steam to escape.
8. Place the tajine or dish in the preheated oven and bake for 25-30 minutes or until golden brown.
9. Serve hot with lemon wedges on the side.

Nutrition

• Calories: 480
• Protein: 25 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in protein from the lamb, supporting muscle health.
• Contains herbs like parsley and cilantro, which are known for their antioxidant properties.

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