Lamb Patties

6

"Minced Lamb stuffed into puff pastry, as hot or mild as you like it. Makes a very filling munchy."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 222 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a large pot, combine the ground lamb, onion, chilies, soy sauce and Worcestershire sauce. Season with ginger and garlic pastes, white pepper, cinnamon, cardamom and cloves. Cook, stirring occasionally, over medium heat until the meat is evenly browned and the onions are tender, about 15 minutes. Mix in cilantro, cover and set aside.
  2. Preheat the oven to 375 degrees F (190 degrees C). Lay sheets of puff pastry out on a lightly floured surface. Cut each one into 9 squares and roll out to 1/4 inch thickness. Spoon about 1 1/2 tablespoons of the meat mixture into the center of each square. Brush the edge with water, fold corner over to form a triangle, and press to seal. Do not overstuff the triangles, or they will burst in the oven. Place the patties onto a foil lined baking sheet leaving at least an inch between each one. Brush the tops lightly with beaten egg.
  3. Bake for 12 to 15 minutes in the preheated oven, or until golden brown all over. Serve hot for best flavor.

Reviews

6

Why anyone would use ground beef for this recipe and then rate it I don't know. Followed recipe just as written. Loved it.

I will give this recipe five stars even though my puff pastry was not golden on top ( I think I did not thaw the dough properly and maybe oven temp). Other then that they were amazing! I made th...

OMG this was the best thing since the invention of the fork! Pretty much followed the recipe except I used a half pound of lamb and made the 18 wedges with a tad left over! Go figure. This is ...

Made a few changes based on what was available and taste(s): used ground beef, 1 onion, 1.5 Tbs ground ginger, 3 cloves chopped garlic, and 1/4 tsp of cumin and cinnamon. Omited cardamom. Look...

Excellent! I have made these twice and love them as does everyone else who has eaten them.

Fantastic! They were devoured in minutes.... Had a lot of the meat mixture left over; could have probably made at least another 9 if I had more puff pastry.