Small Asian Lamb And Beef Turnovers

1. 1

   Preheat oven 400 degrees Fahrenheit.

2. 2

   In a food processor, chop the lamb with the onion, cayenne pepper, and garlic.

3. 3

   In a skillet, heat up a dash of olive oil. Stir in the lamb and beef, mixing well. Add Ras El Hanout, cumin, cinnamon powder, dried apricots, and raisins. Cook on high heat for 2-3 minutes. Turn off the heat, add salt and pepper.

4. 4

   Using a cookie cutter (or if not available, an upturned glass), cut out circles in the puff pastry. With unused dough, form a ball, spread it and cut out circles again, do so until you have no dough left.

5. 5

   With a little water, moisten the edge of the circles of dough. Put the equivalent of a teaspoon of stuffing (to be adapted depending on the size of your dough circles) on each round of dough. Wetting your fingers (it helps to solder the pasta), close the turnovers shaped like a half moon, pressing the dough well to trap the stuffing. Place all the turnovers on parchment paper on a baking sheet.

6. 6

   Brush the top of the turnovers with egg yolk diluted in a teaspoon of water Bake for 10-15 minutes until the top of the turnovers are golden.

7. 7

   Serve hot, warm, or cold.

* Per serving · 4 servings · Values may vary.