INGREDIENTS
1 lb Ground American Lamb
1 medium yellow onion, chopped
1 cup mixed frozen peas and carrots
1 medium red chili pepper, finely chopped (optional)
1/2 cup finely chopped parsley
2 tablespoons olive oil
Store Bought Frozen Puff Pastry Sheets – 17.25 oz
1/4 cup of toasted pine nuts, add more to your liking
Toasted sesame seeds for topping
1 tsp ground paprika
1/2 tsp ground cinnamon
1 tsp ground Allspice
Salt to taste
Black pepper to taste
Egg Wash
1 egg
1 tablespoon of milk or water
1/4 teaspoon of lemon juice
DIRECTIONS
Lamb Filling
Heat the oil in a pan and sauté the onion and chopped chili pepper for 1 minute until fragrant.
Now add the ground lamb and cook for 3 minutes, stirring frequently, until the lamb is just cooked through, and the liquid released from the lamb evaporates. This may take about 10 minutes.
Add the frozen mixed peas and carrots and stir. Then add the spices and stir. Cook for another 5 minutes or until ground lamb reaches an internal temperature of 160 degrees.
Remove from the heat and then add the finely chopped parsley and stir. Taste and add additional seasoning to your liking. Add the toasted pine nuts and stir. The filling is now ready for the puff pastry.
I use store-bought frozen puff pastry dough and move it from the freezer into the fridge the night before to defrost. You want to make sure the puff pastry sheets are fully defrosted before using, because you don't want it to break while handling it. Note: Don't pull it out of the fridge until you're ready to make the puff pastry triangles. But also make sure it's fully defrosted, you don't want it to break.
Puff Pastry Triangles
Preheat Oven to 375 F. Line a large baking sheet with parchment paper.
Make an egg wash by whisking together the egg and milk or water, a little bit of lemon juice and whisk with a fork. Set aside.
Open your defrosted puff pastry sheet onto a clean lightly floured surface and cut into 4 large squares. Note: My package comes with 2 sheets, so it made 8 large puff pastry triangles in total. But this will vary depending on the size and brand of your puff pastry.
Brush the edges of each puff pastry square with the egg wash.
Place about 2 tablespoons of the cooked lamb mixture in the middle of each square.
Fold squares over the filling to form triangles. Using a fork, crimp the edges to seal.
Repeat steps with remaining puff pastry squares.
Place puff pastries on a baking sheet, allow some room between them. Brush the tops with the remaining egg wash and sprinkle some toasted sesame seeds over each one.
Place the baking sheet on the middle rack in the oven and bake for about 33-40 minutes or until golden.
Best served warm or at room temperature. Enjoy!
