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Spiced Lamb Turnovers

Spiced Lamb Turnovers

The kids always ask what we’re having for dinner. My most used answer is: I don’t know yet. Not to tease them or anything (which they believe I’m doing), I often really don’t know yet. Most of the times, I have a general idea, as I know what’s in the fridge and what needs to be used before a certain date. But I usually decide during the process of making dinner, what I’m going to do with the ingredients. Now I had ground lamb in the fridge and I was thinking about making some kind of pasta sauce. But last minute, I decided to make these spiced lamb turnovers instead. Which solved a second problem: having to use up a store-bought pie crust.

Spice it up

When using ground lamb, I always think of middle eastern flavours, warming spices. Kebobs could have been another way of using the ground lamb, but I had set my mind on these turnovers. You could use store bought spice mixes, but it’s very easy to make your own. Plus, in the store-bought mixes, there usually is a lot of salt and sugar, which is something you really don’t need.

Make your own blend

I simply put all my spices in form t of me and simply picked a few of which I thought they would be nice together. Luckily for you, I wrote down exactly how much of each spice I used. Having said that, you can add whatever spices you like in it. There are no set rules. Our youngest doesn’t like hot foods, otherwise I might have added chili powder or other hot spices to give it a kick. I simply put hot sauces on the table and everyone can make it as hot as they like.

Ingredients

500 g ground lamb

2 bell peppers

1 large onion

2 sheets puff pastry

1 tbsp butter or oil for frying

1 can tomato puree (140 g )

1 egg

1 tbsp milk

Spice mix:

1 tsp allspice

1 tsp onion powder

½ tsp ground cardamom

¼ tsp ground cloves

2 tsp paprika

¼ tsp cinnamon

1 tsp salt

Mixed spices

Instructions

Finely dice the onion and the bell peppers.

Finely cut onion and bell peppers

Heat oil or butter in a frying pan or wok and sauté the onion until translucent.

Sauteeing onions

Add the ground lamb and fry until browned.

Then add the spice mix and stir well.

Adding spices to ground lamb

Add the bell peppers and fry until they start to soften.

Adding peppers to lamb

Now add the tomato puree, stir well and fry another two minutes.

Adding tomato puree to lamb

Taste the mixture and add salt/pepper to taste.

Let the mixture cool down a bit. Preferably, the mixture is cooled completely before filling the pastry, but as usual, I started too late and did not have enough patience to let it cool. Which didn’t help the process of closing the pastries. Story of my life.

Prepared filling for lamb turnovers

Preheat the oven to 180°C and line a baking sheet with parchment paper.

Roll out the puff pastry and cut each sheet into 6 equal pieces.

Cut puff pastry into 6 equal pieces

Divide the lamb mixture among the 12 pieces of puff pastry.

Divide filling over puff pastry

Wet the sides, take one corner and flip it over the filling.

Close the sides pressing down with a fork to seal the edges. Or, if you’re as lazy as I was to get one, press the sides closed with your fingers. Not very neat, but it does the job just as well.

Carefully transfer to the prepared baking sheet.

Prepared turnovers reday for baking

Beat the egg with the milk and brush the pastries with the egg wash.

Bake ca. 25 minutes or until golden brown.

Baked spiced lamb turnovers

Serve hot. A fresh salad goes very well with these turnovers.

Turnovers cut open to reveal filling

Enjoy!

Spiced Lamb Turnovers

Spiced Lamb Turnovers

Servings 12 turnovers
Author Nicole

Ingredients

  • 500 g ground lamb
  • 2 bell peppers
  • 1 large onion
  • 2 sheets puff pastry
  • 1 tbsp butter or oil for frying
  • 1 can tomato puree (140 g )
  • 1 egg
  • 1 tbsp milk

Spice mix

  • 1 tsp allspice
  • 1 tsp onion powder
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 2 tsp paprika
  • 1/4 tsp cinnamon
  • 1 tsp salt

Instructions

  1. Finely dice the onion and the bell peppers.

  2. Heat oil or butter in a frying pan or wok and sauté the onion until translucent.

  3. Add the ground lamb and fry until browned.

  4. Then add the spice mix and stir well.

  5. Add the bell peppers and fry until they start to soften.

  6. Now add the tomato puree, stir well and fry another two minutes.

  7. Taste the mixture and add salt/pepper to taste.

  8. Let the mixture cool down before filling the pastries.

  9. Preheat the oven to 180°C and line a baking sheet with parchment paper.

  10. Roll out the puff pastry and cut each sheet into 6 equal pieces.

  11. Divide the lamb mixture among the 12 pieces of puff pastry.

  12. Wet the sides, take one corner and flip it over the filling.

  13. Close the sides pressing down with a fork to seal the edges.

  14. Carefully transfer to the prepared baking sheet.

  15. Beat the egg with the milk and brush the pastries with the egg wash.

  16. Bake ca. 25 minutes or until golden brown.

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4 Comments

  • Reply

    Kreanimo

    February 19, 2018

    Ha oef zeg…. Ik ben niet de enige die de vraag van de dag beantwoord met:”Ik weet het nog niet… “

    • Reply

      Nicole

      February 20, 2018

      Haha, zeker niet!

  • Reply

    Roelina

    February 23, 2018

    Wat ziet dat er lekker uihuit!!!

    • Reply

      Nicole

      February 23, 2018

      Dank je wel! Was een groot succes hier. Dat ze ‘t met de handen mochten eten heeft daar vast ook aan bijgedragen 😉

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