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
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.
Yields
8 Servings