Recipe - Lamb And Raisin Pies With Pine Nuts And Mint

1 One half pound Ground lamb
2 cup Onion(s), chopped
1 tablespoon Garlic, chopped
2 cn (14 ounce ea) tomatoes
minced , peeled, drained
Three fourths cup Raisins
1 teaspoon Ground allspice
1/3 cup Pine nuts, toasted
3 tablespoon Mint, chopped
17 One fourth ounce Pkg frozen puff pastry
(2 sheets), thawed
1 Egg, beaten

Saut lamb in large nonstick skillet over mediumhigh 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 14inch square. Cut into four 7inch 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 031495 (0756)