Hawawshi Puff Pinwheels with Tahini-Yogurt Dip

Method

1. Heat the oven to 200 °C (oven). Grate the onion, squeeze it and discard the juice; finely chop the parsley, chilli and garlic. Knead the beef with the vegetables, cumin, baharat, tomato paste and most of the salt until sticky. A wet filling makes the pastry soggy, so squeeze that onion well.

   Add in this stepMinced beef (15–20% fat) 200 gOnion ½Flat-leaf parsley 10 gGarlic cloves 1Green chilli ½Ground cumin ½ tspBaharat ½ tspTomato paste 1 tspSalt 0.4 tsp

   oven

2. Make the dip: stir the tahini, lemon juice and remaining salt into the Greek yogurt until smooth, then chill it.

   Add in this stepTahini 3 tbspGreek yogurt 6 tbspLemon (juice) ½Salt ⅛ tsp

3. Unroll the pastry on its paper (for one serving, cut the sheet in half lengthwise). Spread the filling 3 to 4 mm thick, leaving a 2 cm strip clear along the far long edge. Roll up tightly from the near side, finish seam side down, wrap in the paper and chill for 15 min. Cold rolls slice cleanly.

   Add in this stepReady-rolled puff pastry sheet (about 25 × 40 cm), thawed 1

4. Cut the roll into 2 cm slices and lay them cut side up on lined baking trays (1 tray), 4 cm apart. Brush the tops with beaten egg and sprinkle with the sesame and nigella seeds.

   Add in this stepEgg (for glazing) 1Sesame seeds 1 tspNigella seeds ½ tsp

5. Bake on oven for 20 min, swapping the trays halfway if you use two. They are done when the pastry is puffed and deep golden and the meat in the centre is brown and sizzling (71 °C).

   oven

6. Leave on the tray for 5 minutes so the bases firm up, then transfer to a plate and serve warm with the tahini-yogurt dip.