Lamb In Phyllo Pastry Food

PHYLLO MEAT PIE (EGYPTIAN GOULASH)

Steps:

• Preheat the oven to 350 degrees F.
• Carefully lay the thawed phyllo dough sheets between two lightly damp kitchen towels.
• Begin with preparing the meat filling. Heat 1 tbsp olive oil in a large nonstick pan. On medium-high heat, saute the chopped onions briefly. Add the ground beef. Cook until fully browned, tossing regularly. Remove the pan from the heat briefly to drain any fat, then return back to the stove. Add in the spices and stir to fully combine. Remove from the heat.
• Now, to assemble the phyllo pie, lay three to four sheets of phyllo dough on the bottom of a lightly greased 9 1/2 x 13 x 2 1/4 inch baking pan. Fold any excess dough in. Brush the top phyllo sheet generously with olive oil (or oil and butter mixture). Repeat this step as you lay three to four sheets of phyllo at a time in the baking pan until you have used up 1/2 of the phyllo sheets.
• Now, as you have a nice base for your pie, spread the meat filling evenly on top of the last phyllo sheet.
• Layer the remaining sheets on top of the meat repeating the same process as before (again, three or four sheets at a time, fold excess phyllo and brush with the olive oil) until all phyllo is used up.
• Brush the top sheet with olive oil (or oil and butter mixture). With a sharp knife, cut the phyllo pie into 12 squares.
• Season the prepared milk and egg mixture with salt and pepper and pour evenly over the pie.
• Place the phyllo meat pie on the middle rack of the 350 degrees F heated-oven for about 30 to 45, or until cooked through. The phyllo should be crispy and it should turn a nice golden brown. Be watchful so that pie does not over bake or burn.
• Serve warm with a side salad! Enjoy!

MINTED LAMB PUFF PASTRY BITES

Steps:

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Stir the lamb, green onions, mint and garlic in a medium bowl. Season with the black pepper.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12 x 10-inch rectangle. Cut the rectangle crosswise into 3 (10 x 4-inch) strips. Brush the pastry strips with the egg.
• Spoon 1/3 of the lamb mixture lengthwise down the center of each pastry strip. Fold the long sides of each pastry over the filling, overlapping slightly, and press to seal. Place the pastry rolls seam-side down on a baking sheet. Cover and refrigerate for 30 minutes or until the pastry rolls are firm.
• Heat the oven to 425 degrees F. Line a baking sheet with parchment paper. Cut each pastry roll crosswise into 8 pieces. Place the pieces onto the prepared baking sheet. Brush the pieces with the egg.
• Bake for 20 minutes or until the pastries are golden. Serve with the yogurt for dipping.

LAMB SAUSAGE IN PUFF PASTRY

Steps:

• Preheat the oven to 400 degrees F.
• Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake it 5 to 10 minutes more, until it's fully cooked. Cool to room temperature.
• Unfold the puff pastry on a lightly floured board. Cut each piece in half lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1/2 inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make 7 equal pieces. Bake for 20 to 25 minutes, until browned. Slice and serve immediately with mustard.

LAMB CHOPS IN PHYLLO PASTRY

Steps:

• The chops used must be cut from the rack. It is best that the butcher prepare them to order: The chine bone of a rack of lamb should be cut off and removed and the chops cut between the ribs, leaving the ribs intact and the meaty portion of each chop at least 1 inch thick. Have any fat or other coating trimmed from the perimeter of the meaty portion. Ask that each rib be scraped clean to make them ''French style.'' Sprinkle the chops with salt and pepper.
• Preheat the oven to 400 degrees.
• Heat the oil in a small skillet and add the rosemary, shallots and peppercorns. Smash the peeled roasted garlic cloves (they will be soft after roasting) to a fine pulp. Add this pulp to the skillet. Cook briefly, stirring, about 30 seconds. Remove from the heat and let cool.
• Stack two rectangles of phyllo pastry, one atop the other. Brush the top rectangle with butter.
• The meat will be attached to the bottom of the rib. Insert a small paring knife in the center of the meaty portion at the base to make a hole for stuffing. Using the fingers, stuff each hole with an equal portion of the garlic filling. Press the meaty portion so that it will set flat with the rib standing upright.
• Place the chop, rib upright, on one corner of the buttered rectangle of dough. Bring up the pastry all around to completely enclose the meat, folding and tucking it under as necessary. Leave the rib exposed.
• Stack two more rectangles of pastry and brush the top rectangle with butter. Place the pastry-wrapped chop on the rectangles and neatly wrap these pastry pieces around the chop. Continue filling chops and wrapping them in the four layers of dough. Brush the outside of each pastry-wrapped chop with a little more butter.
• Place the chops, ribs up, on a baking sheet and bake 20 minutes or until pastry is browned.
• Spoon about 1/4 cup of well-heated yellow pepper sauce onto each of four plates. Spoon about 3 tablepoons of well-heated red-pepper puree in the center. Arrange one chop, rib upright, in the center of the red sauce. Garnish, if desired, with small cutouts of fresh green or red pepper.