Cut: mince Turkish Lamb Pies

  • Meat Lamb
  • Cut Mince

Little lamb pyramids full of flavour.

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Lamb Mince 300g 1.2kg 3kg
Brown Onion Finely Chopped 50g 200g 500g
Currants Dried 50g 200g 500g
Breadcrumbs Dried 20g 80g 200g
Pomegranate Molasses 15g 60g 150g
Coriander Finely Chopped 10g 40g 100g
Garlic Crushed 10g 40g 100g
Cumin Ground 5g 20g 50g
Sumac Ground 5g 20g 50g
Cinnamon Ground 2g 8g 20g
Puff Pastry Sheets 240x240mm 2 8 20
Egg Glaze 20g 80g 200g

 

Preparation

BUTCHER - PREPARATION/METHOD

1. Combine lamb, onion, currants, breadcrumbs, molasses, coriander, garlic, cumin, sumac and cinnamon. Roll into balls approximately 55g each.

2. Cut each pastry sheet into 4 x 120 mm squares. Place a lamb ball on each square. Bring the corners of the pastry to a peak at the top. Press edges together.

3. Cut two deep slits into the sides of the pastry, or pierce with a fork.

4. Brush with egg glaze and sprinkle with a little extra sumac if desired.

RETAIL PRESENTATION

Display on trays with squares of baking paper underneath.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Preheat fan forced oven to 200°c, line baking tray with baking paper.

2. Bake lamb pies on trays for 15 minutes or until crisp and golden 

SERVING SUGGESTION

Serve with salad and extra pomegranate molasses.