Lamb and Vegetable Stuffed Pastries

Lamb pastries are relatively simple to make. Cook the filling, set on pastries and bake! The recipe is very versatile, you can add other vegetables such as diced carrots and potatoes, corn, and other favorites. The spices are also to your choosing, being very easy to mix and match pepper, cumin, parsley, basil, oregano and more!

Prep Time: 40 minutes for pastry sheet thawing

Cooking Time: 15 to 20 minutes for filling; 15 to 20 minutes for pastry

Servings: 16

Ingredients:

  • 1 lb. ground lamb
  • 1/2 onion, diced
  • 1/2 can tomato paste
  • 1/2 cup water or broth
  • 1-2 Tbsp. soy sauce or worchestershire sauce
  • 2 cups fresh spinach
  • 1 cup frozen peas
  • 1/2 cup your favorite cheese; we used mozzarella
  • Butter or Oil
  • Cornstarch for thickening the filling if needed/desired
  • 4 thawed pastry sheets (Commonly sold in the US in packages of 2)
  • 1-2 eggs, beaten for sealing pastry sheets

Spices: Note the the spices you choose can vary to your taste!

  • 1/2 to 1 tsp. black pepper
  • 1/2 to 1 tsp. cumin
  • 1 tsp. oregano

Equipment:

  • Pots x 1
  • Small bowls x 3-4
  • Cutting board and knife
  • Stirring spoon
  • Baking sheet with oven safe liner
  • Rolling pin
  1. If your pastry sheets are frozen, set them out to thaw on the counter per the package instructions. This may take 30 to 40 minutes or longer to thaw. Don’t thaw the sheets completely, they should still be cold to the touch but easy to handle.
  2. Open the can of tomato paste, chop the onion, set aside your spinach and peas. Measure out the cheese needed and set aside. In small bowl mix your spices together and set aside. Preheat your oven to 400F.
  3. Turn the stovetop on to medium to medium high heat and add a couple tablespoons of butter or vegetable oil. Add the diced onion and cook for a few minutes to soften. Add the ground lamb, spices, and tomato paste. Cook for several minutes stirring frequently to brown the lamb and keep the tomato paste from sticking to the pot.
  4. Add the 1/2 cup water or broth, soy sauce (or worchestershire sauce) to the mix and cook for another minute or two. Add the fresh spinach and peas. Add your cheese. Cook until the spinach wilts (or the cheese melts if it melts readily) then set aside the filling to cool. If you need, add small amounts, teaspoons at a time, of cornstarch to the filling to thicken it up, this may not be necessary if the lamb is very lean.
  5. Check to see if your pastry sheets are ready. If they aren’t, let them thaw some more until it’s still cold but easy to handle. Prepare the egg by beating it in a small bowl and set aside for sealing pastries at the end. Once the sheets are thawed, use a rolling pin and gently expand the sheet into a larger square, not too thin or thick. Repeat with the remaining sheets Cut each of the large squares into fours.
  6. Add equal amounts of heaping filling portions to each square center. Line the outer edge with egg. Bring opposite corners together and pinch them to seal. Repeat with the other pair of corners. Place on an oven-safe baking sheet and cook 15 to 20 minutes at 400F. Allow to cool and enjoy!

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