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1
Combine all-purpose flour, rye flour, rosemary and garlic powder in a bowl and mix well.
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2
Using pastry blender, cut in butter until mixture resembles coarse crumbs.
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3
Add cold water one tablespoon at a time, mixing gently just until all flour is blended in and dough can be formed into a ball.
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4
Wrap in plastic wrap and refrigerate while making filling.
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5
Heat olive oil in a skillet over medium high heat.
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6
Add white part of onions and cook, stirring, until they just begin to brown.
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7
Add lamb, salt, and pepper, and cook, stirring occasionally, until well-browned, pouring off excess liquid if necessary.
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8
Add green part of onions and cook 1 minute more.
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9
Remove from heat and let cool slightly.
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10
Add cheese and mix well.
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11
Preheat oven to 450 degrees F.
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12
Divide dough into 12 portions.
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13
Place 1 portion of dough on a lightly floured surface and roll out into a 6 inch circle.
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14
Place a spoonful of filling slightly below center of dough circle.
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15
Fold top of dough over to form a half-moon shape.
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16
Press edges firmly together.
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17
Repeat with remaining dough and filling.
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18
Place pastry pockets on an ungreased baking sheet.
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19
Mix egg and water and brush over tops of pastries.
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20
Bake for 15-20 minutes, or until tops are golden brown.
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21
Serve hot.
