| 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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