| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Sandwiches | 8 | Servings | |
INGREDIENTS
| 1 | c | Plain yogurt |
| 1/2 | ts | Dried mint leaves |
| 1/4 | ts | Salt |
| 1/2 | lb | Ground lamb or beef |
| 1/2 | c | Chopped onion |
| 1/4 | c | Shredded carrot |
| 2 | tb | Pine nuts or slivered almonds |
| 2 | tb | Chopped fresh parsley |
| 1/2 | ts | Dried mint leaves |
| 1/4 | ts | Dried oregano leaves |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | ts | Grated lemon peel |
| 1 | tb | Lemon juice |
| 1 | Garlic clove, minced | |
| 1 | Can Pillsbury Grands! Refrigerated Buttermilk or Flaky Biscuits | |
| 1 | ts | Sesame seed |
INSTRUCTIONS
SAUCE FILLING BISCUITS In small bowl, combine all sauce ingredients. Let stand while making meat pies. Heat oven to 375 degrees. In large skillet over medium heat, cook lamb and onion until meat is no longer pink and onion is tender, stirring occasionally; drain. Add remaining filling ingredients; cook and stir for one minute. Remove from heat. Separate dough into 8 biscuits. Press or roll each biscuit into 5 inch circle. Place scant 1/4 c filling in center of each biscuit. Fold dough over filling to form half circle. Press edges together, seal with fork. Place on ungreased cookie sheet. Sprinkle tops with sesame seeds; lightly press into biscuits. Bake for 13 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve hot meat pies with sauce. (1 cup sauce)
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