Lamb and raisin pies with pine nuts and mint

8 servings

Ingredients

Quantity Ingredient
1½ pounds Ground lamb
2 cups Onion(s), chopped
1 tablespoon Garlic, chopped
2 cans (14 oz ea) tomatoes diced, peeled, drained
¾ cup Raisins
1 teaspoon Ground allspice
⅓ cup Pine nuts, toasted
3 tablespoons Mint, chopped
17¼ ounce Pkg frozen puff pastry (2 sheets), thawed
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 ⅛ 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

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