Minced Lamb Turnovers
Monday September 10, 2012
250g lamb mince
3 eschallots, finely diced
2tsp Sydney spice (or mixed spice)
1tbsp fresh or dried oregano
Sea salt and freshly ground black pepper
5 puff pastry sheets
1 egg, beaten to brush on pastry
Preheat the oven to 180C.
To make the filling, place a pan on the stove at medium heat with a little olive oil.
Add the eschallots and cook for 3 to 4 minutes.
Add the Sydney spice and cook for another 30 seconds then place in a bowl and allow to cool.
Once cooled add the lamb mince, egg, oregano and cream into the bowl, season and mix well to combined.
Flour a bench and lay out the pastry sheets.
Cut each sheet into approx. 9 rounds using a coffee cup or sturdy glass.
Brush the pastry rounds with the egg wash.
Spoon 1 heaped teaspoon of the mixture onto each round and fold the pastry over to make a half-moon shape.
Squeeze the edges together with your fingers and continue this process with the remaining pastry and lamb mixture.
Place on a baking tray and brush each turnover with a little more egg wash.
Bake for about 15 minutes, or until golden brown.
Serve these with good old tomato sauce or chutney