Pockets Full of Rye

"lamb and cheese enclosed in herbed rye pastry If you want to make this with leftover lamb, skip step 7 and add the lamb, salt and pepper when you mix in the cheese."
 
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Ready In:
55mins
Ingredients:
14
Serves:
6
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ingredients

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directions

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

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