2 T. olive oil

1 lb. ground lamb

Salt & pepper

1/2 t. ground cinnamon

1/2 t. ground allspice

3 T. pine nuts

2 T. currants or small black raisins

3-4 T. chopped parsley

1 c. frozen peas

14 oz. frozen puff pastry, thawed according to package directions

1 egg, separated

 

Fry onion in oil until soft and slightly caramelized.  Add lamb, salt, pepper and spices.  Break up pieces of meat with a fork or spatula.  Cook until meat is done and juices are absorbed.  Stir in pine nuts, currants, parsley and peas.  Let cool. Adjust seasoning, if needed. Preheat oven to 375 degrees. Cut the thawed puff pastry into 8 pieces.  Roll out each piece a bit on a floured piece of wax paper with a floured rolling pin.  Flip a time or two, dusting each time with flour.  Spread a heaping tablespoon of filling onto one half of each piece of pastry (there will be filling left over, which is good to eat by itself).  Brush the edges of that half of pastry with egg white.  Fold pastry over to cover the filling.  Press edges with the tines of a fork.  Flip over and press the edges of the other side with the fork tines. Place the pastries on a cookie sheet lined with parchment paper.  Whisk the egg yolk with a drop of water.  Brush the tops of the pastries with the egg yolk/water mixture. Bake for 25-30 minutes, until golden brown and puffed up.