- 1 tablespoon olive oil
- 1/3 cup finely chopped onion
- 2 cloves garlic, finely chopped
- 1/4 cup pine nuts
- 1 pound ground American Lamb
- 1/2 cup Spanish olives, stuffed with pimento
- 1-1/2 teaspoons ground cumin
- 1 teaspoon dried oregano leaves, crushed
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 5 dashes red pepper sauce
- 1 egg
- 1 tablespoon water
- 2 recipes pastry for double crust pie, rolled 1/16-inch thick
- In large frying pan, heat oil. Cook onion, garlic and pine nuts for 3 to 5 minutes; stirring occasionally. Add lamb, finely crumble and cook until lamb is no longer pink. Drain well.
- Add olives, cumin, oregano, salt, pepper and red pepper sauce; set aside.
- In small bowl, make egg wash by beating together egg and water; set aside.
- Using cookie cutter, cut 4-inch rounds out of pastry. Fill each with tablespoon of filling. Fold over to make half moon; crimp edges to seal. Cut three 1-inch slits in top of pastry.
- Brush with egg wash. Place on greased cookie sheet. Bake in 375° F oven for 20 to 25 minutes until golden brown. Serve warm or cold.
Lamb Cuts: Ground Lamb
Storing Lamb: Ground lamb may be frozen for up to 3-4 months. Lamb cuts or roasts may be frozen for up to 6-9 months. To maintain quality, re-wrap the lamb tightly in heavy-duty plastic wrap, a sealable plastic freezer bag or freezer wrap to prevent freezer burn.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.