We find that these lovely pastries are delightful both as an appetizer and as a light entree. Frankly, whatever the occasion, we're convinced that they're sure to be appreciated by all, thanks to their ease of preparation and their noteworthy flavorings of not only the earthy shiitake but also the sweet blending of cinnamon, nutmeg, and cardamom.
Bundled up, reclining on our deck near snowy Mt. Hood,
nibbling on puff pastries - nirvana!
Puff Pastry Triangles with Ground Lamb and Shiitakes
1 package of puff pastry dough, thawed according to package directions
1 teaspoon canola oil
1/2 cup diced onion
2 cloves garlic, mined
1 tablespoon grated fresh ginger root
1 tablespoon garam masal
1/2 pound very lean ground lamb
1/2 cup chopped shiitake mushrooms
Egg wash (1 egg beaten with 2 tablespoons water)
Chutney or Sweet and Sour Sauce, optional
- Preheat oven to 400 degrees.
- Add oil to a skillet and heat over medium heat. Add onions and cook until soft. Add garlic, ginger, and garam masala and stir for 1 minute to bloom spices. Add lamb and mushrooms, cooking until lamb is fully cooked. Cool mixture.
- Unroll refrigerated dough. Cut into 3-4" squares. Place a teaspoon of the meat mixture in the center of each square. Brush the egg wash along the inside edges of the square and fold over to create a triangle. Press all edges, first with fingers then with the tines of a fork to ensure that the crescent is fully sealed.
- Brush egg wash over the top of the pastries.
- Bake 15-20 minutes or until golden brown.
- Serve with chutney or sauce, if desired