1 1/2 lb Ground lamb 1 ts Ground allspice
2 c Onion(s), chopped 1/3 c Pine nuts, toasted
1 tb Garlic, chopped 3 tb Mint, chopped
2 cn (14 oz ea) tomatoes 17 1/4 oz Pkg frozen puff pastry
-diced, peeled, drained -(2 sheets), thawed
3/4 c Raisins 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