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Lamb and Feta Turnovers

Source: Cooking at a Glance - Pies & Pastries
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 45 Minutes
  Makes about 24 turnovers
Feta cheese is traditionally made from sheeps’ or goats’ milk, then cured in brine. You can buy it in chunks, with or without the brine, or already crumbled in a package.
RECIPE INGREDIENTS
6 ounces ground lamb
1/2 cup crumbled feta cheese
2 tablespoons sliced green onion
2 tablespoons chopped pitted ripe olives  
1/8 teaspoon ground cinnamon
1/8 teaspoon garlic salt
Pastry for Double-Crust Pie
2 teaspoons milk
2 teaspoons sesame seed
Other necessary recipes:
Basic Pie Pastry
Lamb and Feta Turnovers Recipe at Cooking.com
DIRECTIONS
Cook lamb till no longer pink; drain. Stir in feta cheese, green onion, olives, cinnamon, and garlic salt. Set mixture aside.


Prepare pastry as directed. On a lightly floured surface, roll half of dough to slightly less than 1/8-inch thickness. Cut dough into rounds with a floured 3-inch round cutter. Spoon 1 rounded teaspoon of the lamb mixture over half of each circle. Fold dough over lamb mixture. Using the tines of a fork, seal the edges. Repeat with remaining dough and lamb mixture. Cut slits in top crust. Place turnovers on an ungreased baking sheet. Brush with milk; sprinkle with sesame seed. Bake in a preheated 375 degrees oven for 15-18 minutes, or till golden. Serve warm.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 24 turnovers
Calories: 113
Fat. Total: 8g
Protein: 3g
Carbohydrates, Total: 8g
Sodium: 103mg
% Cal. from Fat: 64%
Cholesterol: 7mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: lola, TX Reviewed: 08/10/2007
Subbed gr. turkey, and gr. chicken. Gr. lamb is hard to find. The subs were very good.
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