Ingredients with Measurements:
- 1 lb ground Icelandic lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 2 sheets puff pastry, thawed
- 1 egg, beaten
Special Equipment:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. In a large mixing bowl, combine the ground lamb, chopped onion, minced garlic, dried thyme, dried rosemary, salt, black pepper, breadcrumbs, and milk. Mix well until all ingredients are fully incorporated.
3. On a lightly floured surface, roll out one sheet of puff pastry to a thickness of about 1/8 inch.
4. Cut the pastry sheet into 4 equal squares.
5. Place a spoonful of the lamb mixture in the center of each square.
6. Fold the corners of the pastry up and over the lamb mixture, pinching the edges together to seal.
7. Repeat with the remaining sheet of puff pastry and lamb mixture.
8. Place the pastry pockets on a baking sheet lined with parchment paper.
9. Brush the tops of the pastry pockets with the beaten egg.
10. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the lamb is cooked through.
Ingredients with Measurements:
- 1 lb ground Icelandic lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 2 sheets puff pastry, thawed
- 1 egg, beaten
Special Equipment:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. In a large mixing bowl, combine the ground lamb, chopped onion, minced garlic, dried thyme, dried rosemary, salt, black pepper, breadcrumbs, and milk. Mix well until all ingredients are fully incorporated.
3. On a lightly floured surface, roll out one sheet of puff pastry to a thickness of about 1/8 inch.
4. Cut the pastry sheet into 4 equal squares.
5. Place a spoonful of the lamb mixture in the center of each square.
6. Fold the corners of the pastry up and over the lamb mixture, pinching the edges together to seal.
7. Repeat with the remaining sheet of puff pastry and lamb mixture.
8. Place the pastry pockets on a baking sheet lined with parchment paper.
9. Brush the tops of the pastry pockets with the beaten egg.
10. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the lamb is cooked through.
Time:
Preparation Time: 20 minutes
Cooking Time: 20-25 minutes
Temperature: 400°F
Serving size: 4
Nutritional information:
- Calories: 500
- Fat: 32g
- Carbohydrates: 32g
- Protein: 18g
Substitutions for ingredients:
- Ground beef or pork can be used instead of lamb.
- Fresh herbs can be used instead of dried.
Variations:
- Add chopped vegetables such as carrots, celery, or bell peppers to the lamb mixture for added flavor and nutrition.
- Top the pastry pockets with a dollop of sour cream or tzatziki sauce before serving.
Tips and Tricks:
- Make sure the puff pastry is fully thawed before using.
- Use a sharp knife to cut the pastry into squares to avoid tearing.
- Brushing the pastry with beaten egg will give it a shiny, golden brown finish.
Storage Instructions:
- Store leftover pastry pockets in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Preheat the oven to 350°F.
- Place the pastry pockets on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the pastry pockets on a platter with a side of fresh herbs or sliced vegetables for garnish.
Garnishes:
- Fresh herbs such as parsley or thyme
- Sliced vegetables such as cucumber or cherry tomatoes
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Roasted root vegetables
- Steamed green beans
- Mashed potatoes
Troubleshooting Advice:
- If the pastry tears while folding, use a little water to seal the edges together.
Food Safety Advice:
- Make sure the lamb is fully cooked before serving.
Food History:
- Icelandic lamb is known for its unique flavor and tenderness, due in part to the country's cold climate and natural grazing pastures.
Flavor Profiles:
- The lamb is savory and slightly gamey, while the puff pastry is buttery and flaky.
Serving Suggestions:
- Serve the pastry pockets as an appetizer or main course.
Categories:
- Appetizer
- Main Course
- Icelandic Cuisine
- Lamb Dish
- Pastry Dish
Related Categories
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Region: Icelandic