M'hajeb (Filled Pastries)

Ingredients:

For the Filling:
4 onions, finely slied into rings
1 tbsp tomato purée
2 green bell peppers, sliced into thin strips
2 tbsp olive oil
salt and freshly-ground black pepper
1 chilli (optional), pounded to a paste

For the Pastry:
500g fine semolina
250g plain flour
salt
water

Method:

Begin with the Filling: Heat a little olive oil in a pan, add the onions and green bell peppers (and chilli, if using) and fry for about 5 minutes, or until soft but not coloured. Stir in the tomato purée then season to taste, cover the pan and sweat gently for about 5 minutes, or until the mixture is soft and well flavoured. Take off the heat and set aside.

Now prepare the pastry: Combine the semolina and flour in a large bowl. Form a well in the centre then add enough water (about 120ml) to bring the mixture together as a stiff dough. Knead thoroughly (at least 20 minutes), adding a little more water, 1 tsp at a time, until the dough is soft and elastic.

When the dough is smooth tear off pieces and roll into golfball size (ensure everything is well oiled; the work surface, your hands and the chapati pan, m'rie or skillet). Take one ball of dough at a time and gently stretch as thin as you can (easiest done on a well-oiled work surface). If the pastry tears, don't worry, you can patch these up!

When done, place a tablespoon of the filling in the centre then fold the edges in one at a time, overlapping the edges slightly, to form a roughly square-shaped parcel. Heat your pan and fry until golden on both sides (cook carefully to ensure that the pastry does not burn). Serve either warm or cold.