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Lamb Turnovers |
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Serves: 6 Print this RecipeFilling: 1 cup lamb finely chopped cooked 2 tomatoes large tomatoes, peeled, seeded, and chopped, or 1 cup well-drained canned Italian chopped 1/4 cup bread crumbs dry 1/4 cup green bell peppers finely chopped 1/4 cup green onions minced 2 tablespoons tomato paste 2 tablespoons celery minced 2 tablespoons parsley minced fresh 1 clove garlic minced 2 teaspoons fresh mint minced fresh mint or 1/2 teaspoon dried crushed, or 1/2 teaspon dried basil or thyme leaves, crushed Salt and hot pepper sauce to taste 2 eggs lightly beaten * Part two. Pastry for Double-Crust Pie chilled 1 egg white 1 tablespoon water Combine all ingredients and set aside. To Assemble: *Heat oven to 425° F. Roll half of pastry on lightly floured board to 1/8 -inch thickness. Cut 6 circles 5 1/2 inches in diameter. Brush with a mixture of egg white and water. Place 1/3 cup filling in center of each. Roll other half of pastry and cut same as for first half. Place over filling; crimp edges with fork. Place on greased baking sheet; brush tops with remaining egg white mixture. Cut several steam vents. Bake until golden, about 15 to 20 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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