Lamb And Raisin Pies With Pine Nuts And Mint Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Ground lamb,
1 tsp: Ground allspice,
2 cup: Onion, (s), chopped
1/3 cup: Pine nuts, toasted
1 tbsp: Garlic, chopped
3 tbsp: Mint, chopped
2 can: , (14 oz ea) tomatoes
17 1/4 ounce: Pkg frozen puff pastry,
-diced, peeled, drained
-, (2 sheets), thawed
3/4 cup: Raisins,
1: Egg, beaten
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Meats