Lamb and Raisin Pies with Pine Nuts and Mint Recipe

Name: Lamb and Raisin Pies with Pine Nuts and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds ground lamb; 2 cups chopped onion; 1 tablespoon minced garlic; 2 14 1/2-ounce cans diced peeled tomatoes, drained; 3/4 cup brown raisins; 1 teaspoon ground allspice; 1/3 cup pine nuts, toasted; 3 tablespoons chopped fresh mint; 1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed; 1 egg, beaten to blend

Servings: persons

1
Saute lamb in large nonstick skillet over medium-high heat until cooked through, breaking up meat with fork, about 7 minutes.
2
Using slotted spoon, transfer to plate.
3
Pour off all but 1 tablespoon drippings from skillet.
4
Add onion and garlic; saute until; tender and golden, about 5 minutes.
5
Return lamb to skillet.
6
Add tomatoes, raisins and allspice and simmer until juices evaporate, about 5 minutes.
7
Stir in pine nuts and mint.
8
Season with salt and pepper.
9
Cool.
10
Preheat oven to 425F.
11
Roll out 1 puff pastry sheet on floured work surface to 14-inch square.
12
Cut into four 7 inch squares.
13
Repeat with second puff pastry sheet.
14
Beginning at 1 corner of each pastry square , place 1/8 of lamb mixture on the half of square, forming triangle.
15
Brush pastry edges with egg.
16
Fold pastry over filling, forming triangle.
17
Press edges to seal.
18
Brush pastries with egg.
19
Place pies on 2 ungreased baking sheets.
20
Bake until pies are puffed and golden, about 20 minutes.
21
Serve warm.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds ground lamb, 2 cups chopped onion, 1 tablespoon minced garlic, 2 14 1/2-ounce cans diced peeled tomatoes, drained, and more.

Yes, Lamb and Raisin Pies with Pine Nuts and Mint falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lamb and Raisin Pies with Pine Nuts and Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions