| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Lamb, Meat pie, Meats | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Ground lamb |
| 2 | c | Onion(s), chopped |
| 1 | tb | Garlic, chopped |
| 2 | cn | (14 oz ea) tomatoes diced, peeled, drained |
| 3/4 | c | Raisins |
| 1 | ts | Ground allspice |
| 1/3 | c | Pine nuts, toasted |
| 3 | tb | Mint, chopped |
| 17 1/4 | oz | Pkg frozen puff pastry (2 sheets), thawed |
| 1 | Egg, beaten |
INSTRUCTIONS
Saut lamb in large non-stick skillet over medium-high heat until cooked through, breaking up meat with fork, about 7 minutes. Using slotted spoon, transfer to a plate. Pour off all but 1 tbs drippings from skillet. Add onion and garlic; saut until tender and golden. about 5 minutes. Return lamb to skillet. Add tomatoes, raisins and allspice and simmer until juices evaporate, about 5 minutes. Stir in pine nuts and mint. Add salt and pepper to taste. Cool. Preheat oven to 425F. Roll out 1 puff pastry sheet on floured work surface to 14-inch square. Cut into four 7-inch squares. Repeat with second puff pastry sheet. Beginning at one corner of each pastry square, place 1/8 of lamb mixture on half of square, forming triangle. Brush pastry edges with egg. Fold pastry over filling, forming triangle. Press edges to seal. Brush pastries with egg. Place pies on 2 ungreased baking sheets. Bake until pies are puffed and golden, about 20 minutes. Serve warm. Bon Appetite March 1995 Submitted By DIANE LAZARUS On 03-14-95 (0756)
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”