Lamb Turnovers

Who doesn't love a good meat filled pastry? If you fall into that category, you should try out this amazing ground lamb turnover recipe. 

Ingredients: 

  • 4 Tablespoons olive oil
  • 2 large onions, roughly chopped
  • 1/4 cup water
  • 2 lbs KOL Foods grass-fed ground lamb
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon flour
  • 4 sheets pre-made puff pastry dough, thawed
  • 2 eggs, whisked

1. Preheat oven to 400 F.

2. In a large saucepan, heat the olive oil over medium-high heat. Add the chopped onions and water and saute until caramelized, around 15 minutes, stirring occasionally. Remove the onions from the pan and set aside in a bowl.

3. In the same pan, add the ground lamb, garlic, cumin, cinnamon, slat, ginger, cayenne pepper, and black pepper and cook over medium-high heat until cooked through, around 5-7 minutes. Stir the lamb mixture occasionally.

4. Add the caramelized onions the the cooked ground lamb mixture. Stir in the all-purpose flour until the flour has dissolved completely and the liquid from the meat has reduced, about 2 minutes over medium-high heat. The lamb mixture should be thick.

5. On a flat surface, slightly roll out the puff pastry dough in a 10 inch square. With a sharpe knife, slice the pastry into six squares. Spoon a heaping tablespoon of meat into the center of each square. Brush the edges of the squares with the egg.

6. Fold the squares over the filling to form a triangle. With a fork, press down the edges to seal the turnovers.

7. Place the turnovers a few inches apart on four baking sheets lined with parchment paper. Brush the tops with the egg. Bake for 25-30 minutes, until the pastry is golden brown and puffed.

Note: Turnovers can be made ahead of time and frozen. To reheat, defrost fully cooked turnovers in refrigerator over night, place on a baking sheet and reheat until warm.