Lamb And Raisin Pies With Pine Nuts And Mint

Objection: I can profit as much by staying at home and reading the Scripture or some good book; it is the word of God which they preach, and it is that which I read at home. The books that are written by learned men are better than the sermons that are preached by our ministers. Answer: What foolish pretences are these against the plain command of God and our own necessary duty! When God hath appointed you your duty, will He allow you to forsake it upon your own reason, as if you were wiser than God, and knew what will profit you better than He?

Richard Baxter

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	T	Garlic, chopped
2		14 oz ea tomatoes
		diced peeled drained
3/4	c	Raisins
1	t	Ground allspice
1/3	c	Pine nuts, toasted
3	T	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)

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