Project Description

3 dozen servings

Prep Time: 45 minutes / Cook Time: 25 minutes

INGREDIENTS

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

DIRECTIONS

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.

NUTRITION (3 PER SERVING)

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.