Start by preparing the filling by washing the rice and soak for 60 minutes, strain and set aside.

In a suitable saucepan, add the ghee and sauté the meat until it has cooked. - Add 1.5 cup of peas, salt, seven spices and the water or broth bring to a boil then reduce and simmer on low heat for 20- 25 minutes or until the rice has cooked.

Add the nuts on top and set aside to cool.

Prepare the ouzii dough pouches by stretching each of the puff pastry dough squares slightly, then place the dough in a small bowl as desired. Fill the dough with the rice and peas mixture with the appropriate amount of filling.

Close the dough sides together, creating a round pouch shape filled with rice. Place face down on a pre-oiled non stick oven pan.

You make choose to brush the top of the dough with milk or egg as desired

Bake in the oven at 175° for 20 - 25 minutes or until the dough becomes golden brown on all sides

Remove the tray from the oven and allow the dough pouches to cool down slightly, making it easy to handle.

Transfer to your choice of serving dish.

Serve hot, alongside yogurt and cucumber salad, or as desired.

By: Horieh Saddick