Try this Lamb and Raisin Pies with Pine Nuts And Mint recipe, or contribute your own.
Suggest a better descriptionSaut lamb in large non-stick skillet over medium-high heat until cooked through, breaking up meat with fork, about 7 minutes. Using slotted spoon, transfer to a plate. Pour off all but 1 tbs drippings from skillet. Add onion and garlic; saut until tender and golden. about 5 minutes. Return lamb to skillet. Add tomatoes, raisins and allspice and simmer until juices evaporate, about 5 minutes. Stir in pine nuts and mint. Add salt and pepper to taste. Cool. Preheat oven to 425F. Roll out 1 puff pastry sheet on floured work surface to 14-inch square. Cut into four 7-inch squares. Repeat with second puff pastry sheet. Beginning at one corner of each pastry square, place 1/8 of lamb mixture on half of square, forming triangle. Brush pastry edges with egg. Fold pastry over filling, forming triangle. Press edges to seal. Brush pastries with egg. Place pies on 2 ungreased baking sheets. Bake until pies are puffed and golden, about 20 minutes. Serve warm. Bon Appetite March 1995 Submitted By DIANE LAZARUS On 03-14-95 (0756)
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Serving Size: 1 Serving (298g) | ||
Recipe Makes: 8 | ||
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Calories: 733 | ||
Calories from Fat: 428 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.5g | 63 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 22.4g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 87.8mg | 27 % | |
Sodium 218.4mg | 8 % | |
Potassium 759.3mg | 20 % | |
Total Carbohydrate 57.9g | 17 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 54.1g | ||
Protein 21.9g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 733
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