The slightly gamey nature of lamb gives these pies an added depth of flavor and balances the richness of the puff pastry. This is an ideal appetizer for entertaining since everything can be assembled ahead of time and popped into the oven when guests arrive.
Makes 20 to 22 pieces
Active Time – 45 minutes, Cooking Time – 15 minutes
Defrost puff pastry sheets according to directions on package. Preheat oven to 425˚ F.
The slightly gamey nature of lamb gives these pies an added depth of flavor and balances the richness of the puff pastry. This is an ideal appetizer for entertaining since everything can be assembled ahead of time and popped into the oven when guests arrive.
Makes 20 to 22 pieces
Active Time – 45 minutes, Cooking Time – 15 minutes
Defrost puff pastry sheets according to directions on package. Preheat oven to 425˚ F.
Melt butter in sauté pan over medium heat. Add onion and carrots, season with salt and pepper and cook for 7 minutes, until soft. Add celery and cook for another 3 to 4 minutes. Add chili flakes, thyme leaves and tomato paste. Cook for 2 minutes until paste is slightly caramelized. Add lamb, season with salt and pepper, and cook until just brown, 4 to 5 minutes. Remove from heat and add lemon juice.
Using a 3-inch cookie cutter, cut dough into individual round segments. Place a heaping spoonful of filling into the center of each segment, leaving a ½-inch border on the outside, then fold in half. Crimp edges of pie with a fork and be sure to seal. Brush with egg wash. Form additional pies in same manner.
Place pies on baking sheet lined with parchment paper and bake in oven for 12 to 15 minutes, until golden brown or light and puffy.
