LAMB PASTRY BUNDLES
This recipe was such a hit that my family has now incorporated the Mediterranean flavors into several dishes! -Tess Konter, New York, New York
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 1-1/2 dozen (2 cups sauce).
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, combine onion, cumin and paprika. Crumble lamb over mixture and mix well. Shape into eighteen 1/2-in.-thick mini patties. In a large skillet, cook patties in oil in batches over medium heat until a thermometer reads 160° and juices run clear, 3-4 minutes on each side., On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x12-in. square. Cut each into nine squares. Place a patty in the center of each square; top with cheese. Lightly brush egg over edges of pastry. Bring opposite corners of pastry over patty; pinch seams to seal tightly., Place seam side up on a 15x10x1-in. baking pan; brush with egg. Bake until pastry is golden brown, 18-22 minutes., Place sauce ingredients in a food processor; cover and process until blended. Serve with bundles.
Nutrition Facts : Calories 318 calories, Fat 22g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 352mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
LAMB SAUSAGE IN PUFF PASTRY
Provided by Ina Garten
Time 1h
Yield 6 to 8 (28 appetizers)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake it 5 to 10 minutes more, until it's fully cooked. Cool to room temperature.
- Unfold the puff pastry on a lightly floured board. Cut each piece in half lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1/2 inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make 7 equal pieces. Bake for 20 to 25 minutes, until browned. Slice and serve immediately with mustard.
LAMB IN PHYLLO PASTRY
Steps:
- Heat the oil with 1/4 cup of the butter in a skillet. Add the chopped onion and garlic, and fry for a couple of minutes. Add the mushrooms and cook a little longer. Add the parsley, mint, chives, thyme, lemon juice, salt and pepper, and bread crumbs and fry until the crumbs begin to brown. Remove from the pan and set aside. Remove the bone from the chops, place into the skillet, and sear both sides.
- Work with 3 (8 by 8-inch) sheets of phyllo pastry at a time (if they are bigger there is too much overlap), and cover the rest with a damp cloth to prevent them from drying out. Melt the remaining 1/4 cup butter. Brush each sheet with melted butter before covering with the next sheet. When you have buttered 3 sheets, place a lamb chop in the middle, add a quarter of the mushroom stuffing, and fold the phyllo pastry over to make a parcel. Repeat with the remaining lamb chops and phyllo pastry. (When you are making the parcel make sure the ones you have done remain covered with a damp cloth.)
- Preheat the oven to 400 degrees F.
- Put the parcels on a baking sheet and cook them in the oven for 10 minutes. Reduce the heat to 325 degrees F and cook for a further 30 minutes or until pastry is golden brown.;
LAMB & ROSEMARY ENVELOPES
Cook lamb steaks with herbs and wrap into a puff pastry parcel - you'll need just five ingredients
Provided by Mary Cadogan
Categories Dinner, Main course
Time 55m
Number Of Ingredients 5
Steps:
- Season on the lamb all over and sprinkle with chopped rosemary. Heat 1 tbsp oil in a pan and fry the lamb for about 2 minutes on each side, until browned. Transfer to a plate and leave to cool.
- Unroll the pastry and cut into four rectangles. Roll out each piece large enough to enclose the lamb.
- Place a lamb steak on each piece of pastry, then pop 1 rounded tbsp cranberry sauce on each.
- Brush the pastry edges with a little beaten egg, then fold over to enclose the lamb, pinching the edges to seal. (You can freeze at this point, or prepare and chill up to 4 hours ahead.) Place on a baking sheet and chill for 20 minutes to set the pastry (if there's time). Preheat the oven to 200C/gas 6/fan 180C.
- Brush the parcels with beaten egg, stick a rosemary sprig into the top of each and bake for 20-25 minutes until puffed and golden. Serve with your choice of green vegetables.
Nutrition Facts : Calories 583 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 0.25 grams fiber, Protein 27 grams protein, Sodium 0.95 milligram of sodium
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DINGLE PIES (IRISH LAMB PIES WITH HERBS) - FOOD & WINE
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Cuisine IrishTotal Time 9 hrsCategory Snack
- Melt butter in a large Dutch oven over medium. Add onion, thyme, sage, and rosemary; cook, stirring occasionally, until onion is softened and translucent, 8 to 10 minutes. Add lamb pieces; cook, stirring occasionally, until browned on all sides, 10 to 12 minutes. Add flour; cook, stirring constantly, until flour is lightly browned and mixture is thickened, 1 to 2 minutes. Gradually stir in broth. Bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, 1 hour and 30 minutes. Continue cooking mixture, stirring often, until lamb is fall-apart tender and liquid is reduced to a very thick gravy, about 1 hour, adding water, 1/4 cup at a time, if sauce becomes too thick before lamb is tender. (Lamb will begin to shred when stirred toward end of cook time.) Coarsely shred lamb (still in Dutch oven) using 2 forks. (You will have about 3 cups filling once lamb is shredded.)
- Stir together flour and salt in a large bowl. Add butter pieces; rub together using your fingers until evenly incorporated and mixture resembles small peas. Beat 3 eggs in a medium bowl. Make a well in the center of flour mixture; add beaten eggs, and stir with a fork to combine. Stir in 3 tablespoons ice water. Continue adding up to 2 tablespoons ice water, 1 tablespoon at a time, until a shaggy dough forms. Wrap dough tightly in plastic wrap; refrigerate at least 3 hours or up to 3 days.
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