Brik Dannouni

Description
BRIK DANNOUNI (STUFFED LAMB TURNOVERS)

Ingredients

 * 2 ounces Gruyere cheese (55 g)
 * 8 ounces trimmed lamb (230 g), cut into 1-inch (2.5 cm) pieces
 * 1/4 teaspoon salt
 * 1/4 teaspoon paprika
 * 1/4 teaspoon freshly ground black pepper
 * 1 tablespoon vegetable oil
 * 1 large egg yolk, lightly beaten
 * Vegetable oil, for frying

Directions
filling.
 * 1) Prepare the pastry and keep it well wrapped while you make the
 * 1) Process the cheese with the medium shredding disc of afood processor and set aside.
 * 2) Pulse the lamb pieces with the metal blade until chopped, about 8 times.
 * 3) Cook the lamb and seasoningsin the oil over medium-high heat, stirring, until the lamb is no longer pink, about 1 l/2 minutes.
 * 4) Transfer to a bowl and cool toroom temperature. When cool, stir in the egg yolk and shredded                          cheese.
 * 5) To assemble the turnovers, roll 1 piece of dough into a 15 by 11-inch [38 by 28cm] rectangle on a lightly floured surface.Use a 31/2-inch [9cm] cookie cutter to cut out 12 dough circles.
 * 6) Put a generous teaspoon of filling on one side of each circle.#Moisten the edge with water, fold the dough over the filling andseal with the tines of a fork.
 * 7) Place the filled turnovers on a baking sheet lined with wax paper. Cover lightly with plastic wrap to keep the turnovers from drying out. Repeat with the remainingdough and filling. To cook the turnovers, heat about 2 inches [5cm]vegetable oil in a heavy skillet over low heat. Fry the turnoversin batches without crowding until golden brown, about 2 minutes on each side. Transfer to paper towels to drain. Keep warm until all the turnovers are cooked.

Makes 24 turnovers [about 1 ounce each, 30 g].