Saut 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|
|Calories from Fat: 428 (58%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 733
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