- 1 1/2 pounds ground lamb
- 2 cups chopped onion
- 1 tablespoon minced garlic
- 2 14 1/2-ounce cans diced peeled tomatoes, drained
- 3/4 cup brown raisins
- 1 teaspoon ground allspice
- 1/3 cup pine nuts, toasted
- 3 tablespoons chopped fresh mint
- 1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed
- 1 egg, beaten to blend
- Sauté lamb in large nonstick skillet over medium-high heat until cooked through, breaking up meat with fork, about 7 minutes. Using slotted spoon, transfer to plate. Pour off all but 1 tablespoon drippings from skillet. Add onion and garlic; sauté until; tender and golden, about 5 minutes. Return lamb to skillet. Add tomatoes, raisins and allspice and simmer until juices evaporate, about 5 minutes. Stir in pine nuts and mint. Season with salt and pepper. Cool.
- Preheat oven to 425°F. Roll out 1 puff pastry sheet on floured work surface to 14-inch square. Cut into four 7 inch squares. Repeat with second puff pastry sheet. Beginning at 1 corner of each pastry square , place 1/8 of lamb mixture on the half of square, forming triangle. Brush pastry edges with egg. Fold pastry over filling, forming triangle. Press edges to seal. Brush pastries with egg. Place pies on 2 ungreased baking sheets. Bake until pies are puffed and golden, about 20 minutes. Serve warm.