Brik Dannouni

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

Ingredients

 * 2 (55 g) ounces Gruyère cheese
 * 8 (230 g) ounces trimmed lamb, cut into 1-inch (2.5 cm) pieces
 * ¼ teaspoon salt
 * ¼ teaspoon paprika
 * ¼ teaspoon freshly ground black pepper
 * 1 tablespoon vegetable oil
 * 1 large egg yolk, lightly beaten
 * vegetable oil, for frying

Directions

 * 1) Prepare the pastry and keep it well wrapped while you make the filling.
 * 2) Process the cheese with the medium shredding disc of a food processor and set aside.
 * 3) Pulse the lamb pieces with the metal blade until chopped, about 8 times.
 * 4) Cook the lamb and seasonings in the oil over medium-high heat, stirring, until the lamb is no longer pink, about 1½ minutes.
 * 5) Transfer to a bowl and cool to room temperature.
 * 6) When cool, stir in the egg yolk and shredded cheese.
 * 7) To assemble the turnovers, roll 1 piece of dough into a 15 by 11-inch [38 by 28 cm] rectangle on a lightly floured surface.
 * 8) Use a 3½-inch [9 cm] cookie cutter to cut out 12 dough circles.
 * 9) Put a generous teaspoon of filling on one side of each circle.
 * 10) Moisten the edge with water, fold the dough over the filling and seal with the tines of a fork.
 * 11) Place the filled turnovers on a baking sheet lined with wax paper.
 * 12) Cover lightly with plastic wrap to keep the turnovers from drying out.
 * 13) Repeat with the remaining dough and filling.
 * 14) To cook the turnovers, heat about 2 inches [5 cm]vegetable oil in a heavy skillet over low heat.
 * 15) Fry the turnovers in batches without crowding until golden brown, about 2 minutes on each side.
 * 16) Transfer to paper towels to drain.
 * 17) Keep warm until all the turnovers are cooked.