LAMB PATTIES
Minced Lamb stuffed into puff pastry, as hot or mild as you like it. Makes a very filling munchy.
Provided by Madhu
Categories Meat and Poultry Recipes Lamb Ground
Time 45m
Yield 18
Number Of Ingredients 14
Steps:
- In a large pot, combine the ground lamb, onion, chilies, soy sauce and Worcestershire sauce. Season with ginger and garlic pastes, white pepper, cinnamon, cardamom and cloves. Cook, stirring occasionally, over medium heat until the meat is evenly browned and the onions are tender, about 15 minutes. Mix in cilantro, cover and set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Lay sheets of puff pastry out on a lightly floured surface. Cut each one into 9 squares and roll out to 1/4 inch thickness. Spoon about 1 1/2 tablespoons of the meat mixture into the center of each square. Brush the edge with water, fold corner over to form a triangle, and press to seal. Do not overstuff the triangles, or they will burst in the oven. Place the patties onto a foil lined baking sheet leaving at least an inch between each one. Brush the tops lightly with beaten egg.
- Bake for 12 to 15 minutes in the preheated oven, or until golden brown all over. Serve hot for best flavor.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 15.7 g, Cholesterol 27.2 mg, Fat 14.1 g, Fiber 1 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 247 mg, Sugar 1.8 g
LAMB PASTIES
Classic homemade Lamb Pasties filled with a minced meat and vegetable filling, and encased in golden, flaky puff pastry, make a simple savoury snack or light dinner that will be on the table in just 1 hour.
Provided by Lucy - Bake Play Smile
Categories Snacks
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 200 degrees celsius (fan-forced).
- Heat the olive oil in a large frying pan or pot over medium heat. Add the diced onion, potatoes, carrots, lamb mince, peas and corn and cook for 5 minutes or until the vegetables have just started to soften.
- Add the Worcestershire sauce, tomato sauce, vegetable stock and cornflour powder (mixed with water) and cook for a further 5 minutes or until the sauce has started to thicken.
- Use a small round plate or bowl to cut 2 large circles out of each pastry sheet. This will give you 16 small pasties. Alternatively you can use a large round plate to cut 1 circle from each pastry sheet giving you 8 large pasties.
- Place a scoop of the mixture on one half of each circle. Brush the edge with egg and fold over to seal. Use a fork to create a crinkled sealed edge.
- Brush the pastry with egg and sprinkle with sesame seeds. Arrange on a greased baking tray.
- Bake for 30 minutes or until golden brown and cooked through.
Nutrition Facts : Calories 789 kcal, Carbohydrate 58 g, Protein 15 g, Fat 55 g, SaturatedFat 15 g, Cholesterol 33 mg, Sodium 412 mg, Fiber 2 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 37 g, ServingSize 1 serving
GREEK LAMB PATTIES
Make and share this Greek Lamb Patties recipe from Food.com.
Provided by Marie
Categories Lamb/Sheep
Time 18m
Yield 4 patties
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients in large bowl.
- Add ground lamb and mix well.
- Divide into 4 equal portions and shape each portion into 1/2 inch thick patty.
- Heat skillet on medium heat and add 1 tablespoon of oil.
- Add patties and cook for 3 to 4 minutes per side until no longer pink inside.
SPICY LAMB PATTIES
I was forced to create these when my favorite brand stopped making their lamb meatballs, which were a staple in my little food-obsessed world. They're even more scrumptious with a small side of plain yogurt with some mint and cumin stirred into it. Add rice or couscous and a green salad and you have a tasty, easy, somewhat elegant dinner! This recipe can also be used to make meatballs for frying, if you prefer.
Provided by CHEYENNIGANS
Categories Meat and Poultry Recipes Lamb Ground
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the grill for high heat.
- In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
- Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 3.1 g, Cholesterol 76 mg, Fat 15.8 g, Fiber 1 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 140.2 mg, Sugar 0.4 g
SPICED HARISSA LAMB PASTIES
Give the humble lamb pasty a spicy makeover using harissa. The prep can all be done in advance - just pop them in the oven an hour before serving
Provided by Cassie Best
Categories Buffet, Lunch
Time 2h15m
Yield Makes 20
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan over a medium-low heat and cook the onion and leek, stirring for 10-15 mins until softened. Push the veg to one side of the pan, turn up the heat to medium, and add the lamb mince. Fry for 10-15 mins, breaking up the mince with a spoon, until all the liquid has evaporated and the lamb is browned in places. Cut the preserved lemon into wedges, then remove the pith and finely chop the peel.
- Add the lemon peel, garlic, sweet potato, cumin, harissa and tomato purée to the pan, season and sizzle for 1-2 mins. Stir in 200ml water and scrape any browned bits from the bottom of the pan. Put on a lid so it's partially covered, then cook for 10 mins until the sweet potatoes are starting to soften but still holding their shape, and the mixture is fairly dry. Remove from the heat and leave to cool completely. Once cool, will keep chilled for up to two days or frozen for two months.
- For the pastry, put the butter, lard, flour and 2 tsp salt in a food processor and blitz until the mix resembles breadcrumbs. With the motor running, slowly drizzle in 6 tbsp cold water and pulse until the dough starts to clump together, adding another 1-2 tbsp water if the dough looks very dry. Tip the dough out onto a work surface and knead briefly to bring it together. Alternatively, tip the ingredients into a bowl and rub together using your fingertips before mixing in the water. Shape the dough into a disc, then wrap and chill for 30 mins.
- Cut the dough in half so it's easier to work with, then roll out one half on a lightly floured surface to the thickness of a £1 coin. Use a 10-12cm cutter to stamp out circles of pastry - you should get about 20 once you've re-rolled trimmings and the second half of dough.
- Working with one pastry circle at a time, brush a little beaten egg around the edge of the pastry and spoon 1 heaped tbsp of the lamb mixture into the centre. Fold the pastry over and crimp the edges together to seal, or press with the tines of a fork - don't worry if the pastry cracks a little, as you can just pinch it back together. Arrange the pasties on a baking tray lined with baking parchment. Once all the pasties are assembled, brush with more beaten egg and sprinkle with the nigella seeds. Chill for at least 30 mins. Can now be frozen for up to two months, as long as the mince mixture was not previously frozen.
- Heat the oven to 200C/180C fan/gas 6 and bake for 35 mins from chilled or 45 mins from frozen until the pastry is golden. Leave to cool for 10 mins before serving warm.
Nutrition Facts : Calories 248 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
CORNISH LAMB PASTIES
Steps:
- To make the filling, in a small frying pan over medium-low heat, melt the butter. Whisk in the flour and cook until golden brown, about 3 minutes. Remove from heat. Whisk in the broth. Return to medium heat and bring to a boil, whisking occasionally. Boil, whisking until slightly thickened, about 2 minutes. Remove from the heat. Stir in the Worcestershire sauce. In a large bowl, combine the broth mixture, lamb and vegetables. Add any leftover juices from cooking lamb. Season with salt and pepper. Set aside. Meanwhile preheat electric pie maker. Cut the pie dough into 4 larger rounds and the puff pastry into 4 smaller rounds. Working quickly, place each large pie dough round into the pie maker. Using the accompanying pastry press, mold the dough into the wells to form the bottom crusts. Divide the filling among the crusts and spread evenly. Place a small puff pastry round over each filled crust. Bake about 10 minutes.
LAMB PATTIES WITH FRIED ONIONS AND TAHINI-YOGURT SAUCE
Ground lamb makes a great alternative to a traditional burger, even when sprinkled with only salt and pepper or a little chopped parsley and garlic. These well-seasoned, simple-to-make patties are inspired by kofta, and are spiced with a fragrant mixture. You can season the meat up to a day ahead, which cuts down on kitchen time. Folded into warm pita bread, doused with tahini sauce and topped with fried onions, these burgers may not be standard cookout fare, but everyone loves them.
Provided by David Tanis
Categories meat, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Put lamb in a medium bowl. Add 1 teaspoon salt, some black pepper, the cumin, coriander, oregano, cinnamon, scallions, cilantro, mint and garlic. Mix well with wet hands, kneading the mixture to distribute seasoning. Cover and refrigerate for at least 1 hour so the seasoning penetrates. (Alternatively, season meat and refrigerate overnight.)
- Make the sauce: In a small bowl, put tahini, lemon juice, garlic and cayenne. Stir well to dissolve the tahini. Then stir in yogurt, and mix well. Taste and add salt, to taste.
- Heat olive oil in a wide skillet over medium-high. When oil is wavy, add onions and cook, stirring frequently, until they are crisp and well browned, edging toward burned, about 10 to 12 minutes. Lower heat if browning too quickly. Add a little more oil, if pan looks dry. Season lightly with salt. Transfer to a plate lined with paper towels.
- Light a charcoal grill for a medium hot bed of coals. (Alternatively, use a medium-hot gas or electric grill, a cast-iron pan or griddle, or a broiler.)
- With wet hands, knead lamb mixture once more, then form into 4 (8-ounce) oval patties (or 6 5-ounce patties), about 1-inch thick. Set aside until the fire is ready. Place the grill about 1 inch from the coals.
- Cook patties about 4 minutes per side for medium-rare, 130 degrees. After flipping, cook until red juices appear on the top of the patties. For medium, 140 degrees, cook longer, about 5 minutes per side. In either case, let them rest on a warm plate for 5 minutes before serving, to keep in juices. They will continue cooking a bit as they rest.
- Top each burger with fried onions. Serve with tahini-yogurt sauce and warm pita, if desired.
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- For the rough puff pastry, put the butter and lard in a bowl and briefly mix. Put the flour and salt in a large mixing bowl and, using your fingertips, briefly rub about a quarter of the butter and lard mixture into the flour (you should still see lumps of butter).
- Add 50ml/2¾ fl oz cold water and the lemon juice and mix until it comes together to form a dough. Roughly shape the dough into a rectangle.
- On a lightly floured work surface, roll out the dough into a rectangle about the thickness of a pound coin. With a short end of the rectangle facing you, scatter the remaining lard and butter over the top two thirds of the dough.
- For the mint sauce, sprinkle the mint leaves with a little salt and finely chop. Transfer to a jug and pour over about 100ml/3½fl oz boiling water. Add the sugar, stir well and leave to cool.
- For the rough puff pastry, take the cooled pastry from the fridge and repeat the rolling and folding one more time, then return it to the fridge for another 20 minutes.
- For the filling, in a medium bowl combine the lamb, garlic and dried rosemary. Add half of the mint sauce and season with salt and pepper. Cover with cling film and set aside.
- Add the onion, sweet potato, carrots, parsley and oregano to a separate bowl. Add the rest of the mint sauce, season with salt and pepper and mix well.
- Roll out the pastry to about 3mm thickness. Cut out 6 circles, approximately 13cm/5in in diameter using a small saucer or bowl as a guide. Any offcuts can be rolled out again to make more circles.
- Put a few spoonfuls of the vegetable filling to one side of each circle and top with a few pieces of lamb – you need enough to fill the pastry but not so full that the pastry will split open.
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