3 dozen servings

Prep Time: 45 minutes / Cook Time: 25 minutes


1 tablespoon olive oil
1/3 cup finely chopped onion
2 cloves garlic, finely chopped
1/4 cup pine nuts
1 pound ground Anderson Ranch Grass-Fed Lamb
1/2 cup chopped Spanish olives, stuffed with pimento
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves, crushed
1 teaspoon salt
3/4 teaspoon pepper
5 dashes red pepper sauce
1 egg
1 tablespoon water
2 recipes pastry for double crust pie, rolled 1/16-inch thick


Step 1: Heat oil in large skillet or frying pan. Cook onion, garlic and pine nuts for 3 to 5 minutes; stirring occasionally. Add Anderson Ranch Grass lamb, finely crumble and cook until lamb is no longer pink. Drain well. Add olives, cumin, oregano, salt, pepper and red pepper sauce; set aside.

Step 2: In small bowl, make egg wash by beating together egg and water; set aside.

Step 3: Using cookie cutter, cut 4-inch rounds out of pastry. Fill each with tablespoon of filling. Fold over to make half moon; crimp edges to seal. Cut three 1-inch slits in top of pastry.

Step 4: Brush with egg wash. Place on greased cookie sheet. Bake in 375ºF oven for 20 to 25 minutes until golden brown. Serve warm or cold.


265 calories, 10 g protein, 15 g carbohydrate, 19 g total fat (63% calories from fat), 43 mg cholesterol, 2 g fiber, 461 mg sodium, 3 mg niacin, 0.06 mg vitamin B6, 1 mcg vitamin B12, 2 mg iron, 2 mg zinc.

Recipe and image provided by the American Lamb Board.