8pcs puff pastry squares, cut into 8 x 8 inch squares
Instructions
Soak the rice in water for 30 minutes. Rinse it until the water runs clear.
In a medium-sized pot, heat 2 tablespoons of oil. Add the bay leaf and cinnamon stick. Then add the minced lamb and season it with 1⁄2 teaspoon of salt, white pepper powder, black pepper powder, cinnamon powder, and 7-spice powder. Sauté the ingredients together until the meat has slightly browned but still has retained its moisture.
Add in the rice and mix together for a couple of minutes. Then, add the frozen vegetables and the boiling water. Cover the pot, reduce the heat and let the rice cook for about 20-30 minutes.
To assemble the Ouzi, preheat the oven to 200 degrees Celsius. Defrost the puff pastry, then roll it out and cut it into large squares (about 6-8 inches).
Line a small bowl with the pastry and fill it 2/3 full with the meat and rice mixture onto the center of each puff pastry circle.
Fold the edges over the rice, pressing gently to seal the edges. Flip it so the mound side is up and place it on a parchment-lined baking tray.
In a small bowl, whisk together the egg and water to make an egg wash.
Brush the egg wash over the top of each pastry.
Place the pastries onto the prepared baking sheet and bake for 18 minutes or until the pastry is golden brown and flaky.
Serve the Ouzi hot with a cucumber and yogurt salad.