Filling:
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.
Lamb Turnovers comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!