Makes 3 dozen
Recipe and photo courtesy American Lamb Board (www.americanlamb.com)
1 Tablespoon olive oil
1/3 cup finely chopped onion
2 cloves garlic, finely chopped
1/4 cup pine nuts
1 pound ground American Lamb
1/2 cup chopped Spanish olives, stuffed with pimento
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves, crushed
1 teaspoon salt
3/4 teaspoon pepper
5 dashes red pepper sauce
1 egg
1 tablespoon water
2 recipes pastry for double crust pie, rolled 1/16-inch thick
In large frying pan, heat oil. Cook onion, garlic and pine nuts for 3 to 5 minutes; stirring occasionally. Add lamb, finely crumble and cook until lamb is no longer pink. Drain well. Add olives, cumin, oregano, salt, pepper and red pepper sauce; set aside.
In small bowl, make egg wash by beating together egg and water; set aside.
Cut 4-inch rounds out of pastry. Fill each with tablespoon of filling. Fold over to make half moon; crimp edges to seal. Cut three 1-inch slits in top of pastry.
Brush with egg wash. Place on greased cookie sheet. Bake in 375ºF oven for 20 to 25 minutes until golden brown. Serve warm or cold.