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.