Description Edit

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

Ingredients Edit

Directions Edit

  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.
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