Easy murtabaks

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  • 3 teaspoons of oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1 onion, finely chopped
  • 2 optional finely chopped green chilies
  • 1 teaspoon of curry powder
  • 300 g of minced meat
  • 3 puff pastry sheets
  • 2 lightly beaten eggs
  • 300 ml of water
  • 1/2 teaspoon salt


  1. Heat the oil in the pan. Add the ginger and garlic, fry until fragrant. Add the onions, fry them.

  2. Add the chiles, curry powder, and salt. When the onions are soft, add the minced meat and fry for about 10 minutes.

  3. Add water and cook until meat is done and mixture is very dry. Set aside to cool.

  4. Cut the pasty sheets in half and spread with a little beaten egg. Add the minced meat mixture and spread evenly over half of the dough.

  5. Fold the other half and seal well.

  6. In a hot skillet (without oil) over low heat, fry the dough until cooked. Do not overcook as it burns easily.


  • 1 knife


You can also use vegetables and potatoes as a filling. Boil some potatoes, cut into small cubes. Cook as above and add some green peas. You can adjust the amount of water to be used, just keep adding about 150 ml or less at a time until the mince is done and reduce the water until you get a dry curry. Do not cover with a lid.

Easy Murtabaks

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