| 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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