1 lb Ground American lamb
1 Med yellow onion, chopped
1 cup Mixed frozen peas and carrots
1 Med red chili pepper, finely chopped (optional)
0.50 cup Finely chopped parsley
2 tbsp Olive oil
17.25 Store bought frozen puff pastry sheets
0.25 Toasted pine nuts, add more to liking
Toasted sesame seeds for topping
1 tsp Ground paprika
0.50 tsp Ground cinnamon
1 tsp Ground Allspice
Salt to taste
Black pepper to taste
Egg Was
1 Egg
1 tbsp Milk or water
0.25 tsp Lemon juice
Lamb filling
1Heat the oil in a pan and sauté the onion and chopped chili pepper for 1 minute until fragrant.
2Now 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.
3Add 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.
4Remove 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.
5I 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
6Preheat Oven to 375 F. Line a large baking sheet with parchment paper.
7Make 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.
8Open 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.
9Brush the edges of each puff pastry square with the egg wash.
10Place about 2 tablespoons of the cooked lamb mixture in the middle of each square.
11Fold squares over the filling to form triangles. Using a fork, crimp the edges to seal.
12Repeat steps with remaining puff pastry squares.
13Place 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.
14Place the baking sheet on the middle rack in the oven and bake for about 33-40 minutes or until golden.
15Best served warm or at room temperature. Enjoy!
Ingredients
1 lb Ground American lamb
1 Med yellow onion, chopped
1 cup Mixed frozen peas and carrots
1 Med red chili pepper, finely chopped (optional)
0.50 cup Finely chopped parsley
2 tbsp Olive oil
17.25 Store bought frozen puff pastry sheets
0.25 Toasted pine nuts, add more to liking
Toasted sesame seeds for topping
1 tsp Ground paprika
0.50 tsp Ground cinnamon
1 tsp Ground Allspice
Salt to taste
Black pepper to taste
Egg Was
1 Egg
1 tbsp Milk or water
0.25 tsp Lemon juice
Directions
Lamb filling
1Heat the oil in a pan and sauté the onion and chopped chili pepper for 1 minute until fragrant.
2Now 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.
3Add 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.
4Remove 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.
5I 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
6Preheat Oven to 375 F. Line a large baking sheet with parchment paper.
7Make 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.
8Open 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.
9Brush the edges of each puff pastry square with the egg wash.
10Place about 2 tablespoons of the cooked lamb mixture in the middle of each square.
11Fold squares over the filling to form triangles. Using a fork, crimp the edges to seal.
12Repeat steps with remaining puff pastry squares.
13Place 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.
14Place the baking sheet on the middle rack in the oven and bake for about 33-40 minutes or until golden.
15Best served warm or at room temperature. Enjoy!
Middle Eastern Lamb Puff Pastry Triangles
