Moroccan Serpent Pie

Moroccan Serpent Pie is a tasty and fragrant dish made with ground meat that has been spiced and wrapped in flaky puff pastry. It's a traditional Moroccan treat that people often eat as a snack or starter at parties.

Ingredients:

• 1 package frozen puff pastry
• 500g ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 eggs
• Sesame seeds for garnish

Instructions:

Preheat the oven to 200C 400F

In a large skillet, cook the ground meat, onion, and garlic over medium heat until the meat is browned and the onion is soft

Stir in the cumin, cinnamon, ginger, cloves, nutmeg, salt, and pepper

Cook for another minute, then remove from heat and let cool slightly

Add the chopped parsley and one beaten egg to the meat mixture, stirring well to combine

Roll out the puff pastry and cut it into long strips, about 2 inches wide

Spread the meat mixture along the length of each strip of pastry, leaving a small border along one edge

Starting at the edge opposite the border, roll up each strip of pastry tightly to encase the filling, forming a long 'snake' shape

Place the pastry snakes on a baking sheet lined with parchment paper, seam side down

Beat the remaining egg and brush it over the tops of the pastry snakes

Sprinkle with sesame seeds

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and cooked through

Serve hot or cold, sliced into pieces