The best delicious Lamb And Raisin Pies With Pine Nuts And Mint recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lamb And Raisin Pies With Pine Nuts And Mint recipe today!
Hello my friends, this Lamb And Raisin Pies With Pine Nuts And Mint recipe will not disappoint, I promise! Made with simple ingredients, our Lamb And Raisin Pies With Pine Nuts And Mint is amazingly delicious, and addictive, everyone will be asking for more Lamb And Raisin Pies With Pine Nuts And Mint.
What Makes This Lamb And Raisin Pies With Pine Nuts And Mint Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lamb And Raisin Pies With Pine Nuts And Mint.
Ready to make this Lamb And Raisin Pies With Pine Nuts And Mint Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
Leave a Reply