Spiced Lamb Triangles

By GrandmaFred

Lamb-filled pastries for entree or appetizer

Ingredients

• Lamb Filling:
• 1/2 c. chopped golden raisins
• 2 tbl. pine nuts
• 2 tsp. olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 lb. lean ground lamb
• 2 tsp. ground cumin
• 1 tsp. cinnamon
• 3/4 tsp. ground allspice
• 1/4 c. chicken stock
• 1/4 c. chopped fresh parsley
• 1 1/2 tbl. lemon juice
• salt, pepper to taste
• Pastry:
• recipe for @48779
• egg-water wash

Preparation

Step 1

Cover raisins with boiling water and let steep for 5 minutes; drain and set aside.

Toast pine nuts in non-stick skillet over low heat, stirring until well toasted, 3-4 minutes. Cool. Chop and reserve.

Heat oil in the skillet. Add onions and garlic; saute 3-5 minutes until softened and beginning to color. Add lamb, cumin, cinnamon and allspice; cook, stirring, utnil the lamb is no longer pink, 2-3 minutes. Drain off fat. Add chicken stock, raisins, pine nuts, parsley and lemon juice; cook until liquid is absorbed. Season with salt and pepper. Let cool.

Prepare the pie pastry. Roll out to about 1/4 inch thickness. Cut into 4 inch rounds with a biscuit cutter.

Place a tablespoon of filling in the center of a round. Fold the dough over; press the tines of a moistened fork into the dough to seal. Place on a baking sheet. Brush lightly with an egg-water wash.

Bake at 350 for 20-25 minutes until golden brown.