2 recipes pastry for
double crust pie, rolled 1/16-inch thick
Nutrition information
per serving, 265 calories; 10 g protein; 15 g carbohydrate; 19 g fat;
461 mg sodium;43 mg cholesterol; 3 mg niacin; 0.06 mg vitamin B6; 1 mcg vitamin B12;
2 mg iron; 2 mg zinc.
Directions:
In
large frying pan, heat oil. Cook onion, garlic and pine nuts for 3
to 5 minutes; stirring occasionally. Add 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. In small
bowl, make egg wash by beating together egg and water; set aside.
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. Brush with egg wash.
Place on greased cookie sheet. Bake in 375 degrees F oven for 20 to
25 minutes until golden brown. Serve warm or cold.
