Lamb and pomegranate pastries

Buttery pastry filled with heavily spiced, sweet and tangy lamb mince: you’ll almost want to forget how to make these delightful little parcels, they’re so moreish!

Lamb and pomegranate pastries Credit: One World Kitchen

• makes

  10

• prep

  20 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

• 4 tbsp butter 
• 2 onions, finely chopped
• 2 tbsp pine nuts
• 500 g ground lamb
• 2 tsp allspice
• 1 tsp cinnamon
• 1 tsp sumac
• 1 tbsp pomegranate molasses
• 1 handful of mint, chopped
• ½ tsp salt
• ¼ tsp pepper
• 500 g puff pastry sheets

Instructions

1. Melt 2 tablespoons of butter in a pan. Add onions and cook until softened. Add pine nuts and cook, stirring, for a few minutes. Add lamb meat and cook until browned.
2. Stir in allspice, cinnamon, sumac, pomegranate molasses, mint, and salt and pepper.
3. To assemble the pastries, cut the pastry sheets into 2-inch (5 cm) circles. Spoon filling onto one half of a circle. Fold half of the dough circle over and press to close. Crimp and twist the edges to finish.
4. Heat a pan with remaining butter. Fry the pastries one at a time until golden-brown and cooked through.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.