Lamb and Pomegranate Pastries

Difficulty:
1/5

Ease of Preparation: Easy
Yield: 10 pastries


 

ingredients:

  • 4 tablespoons (60 ml) butter, divided
  • 2 onions, finely chopped
  • 2 tablespoons (30 ml) pine nuts
  • 1 lb (454 g) ground lamb
  • 2 teaspoons (10 ml) allspice
  • 1 teaspoon (5 ml) cinnamon
  • 1 teaspoon (5 ml) sumac
  • 1 tablespoon (15 ml) pomegranate molasses
  • 1 handful of mint, chopped
  • ½ teaspoon (2.5 ml) salt
  • ¼ teaspoon (1 ml) pepper
  • 1 lb (454 g) puff pastry dough

 


 

method:

Melt 2 tablespoons (30 ml) butter in a skillet. Add onions and cook until softened. Add pine nuts and cook, stirring, for a few minutes. Add lamb meat and cook until browned.

Add allspice, cinnamon, sumac, pomegranate molasses, mint, and salt and pepper, and stir to incorporate.

Cut the pastry dough into 2-inch (5 cm) circles.

Spoon filling onto one half of a circle.

Fold half of the dough circle over and press to close. Crimp and twist the edges to finish.

Heat a skillet with remaining butter.

Fry the pastries one at a time until golden-brown.

Remove to plate.

Serve.