Recipe Provided ByFig & Olive Platter
- 1 medium yellow onion, (chopped)
- 1 medium red chili pepper, finely chopped (optional)
- 1 cup mixed frozen peas and carrots
- 1/2 cup finely chopped parsley
- 2 tablespoons olive oil
- Store Bought Frozen Puff Pastry Sheets (17.25 oz)
- 1/4 cup of toasted pine nuts, add more to your liking
- Toasted sesame seeds for topping
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground Allspice
- Salt to taste
- Black pepper to taste
- 1 tablespoon of milk or water
- 1/4 teaspoon of lemon juice
Middle Eastern Lamb Filling:
Heat the oil in a pan and sauté the onion and chopped chili pepper for 1 minute until fragrant.
Move the store-bought frozen puff pastry dough from the freezer into the fridge the night before to defrost. Make sure the puff pastry sheets are fully defrosted before using, because you do not want it to break while handling it.
Preheat Oven to 375 F. Line a large baking sheet with parchment paper.
Note: Some packages come with 2 sheets, so it will make 8 large puff pastry triangles in total. But this will vary depending on the size and brand of your puff pastry.
Brush the edges of each puff pastry square with the egg wash.
Place about 2 tablespoons of the cooked lamb mixture in the middle of each square.
Fold squares over the filling to form triangles.
Using a fork, crimp the edges to seal.
Repeat the last 3 steps with the remaining puff pastry squares.
Place puff pastries on a baking sheet, allow some room between them. Brush the tops with the remaining egg wash and sprinkle some toasted sesame seeds over each one.
Place the baking sheet on the middle rack in the oven and bake for about 33 to 40 minutes or until golden.
Best served warm or at room temperature.
Note: The USDA recommends ground lamb reach an internal temperature of 160F.