Lamb Pies

Ingredients

Lamb 300 g

Sumac spice 2 tbsp

Water 1/2 cup

Lemon juice 1 tbsp

Coriander 1/2 tsp

Cumin 1/2 tsp

Ground black pepper 1/2 tsp

Cinnamon 1 tsp

Parsley 1/2 tsp

Walnuts 1.25 cups

Eggs 2 pcs

Sesame oil 2 tbsp

Salt

Puff pastry 375 g

Egg yolk 1 pc

Sesame seeds

You can use either ground meat or finely chopped meat. In a frying pan, simmer the sumac spice in a small amount of water for about 2 minutes. Add the meat and simmer over medium heat for about 15 minutes. Drain the meat, sprinkle with lemon juice, and let it dry for an hour.

Combine the meat with all the remaining spices, add chopped walnuts and eggs. Mix thoroughly, roll into a roll, and wrap in plastic wrap. Refrigerate for 3 hours. Preheat the oven to 220°C. Heat a frying pan with sesame oil and fry the meatloaf (from the refrigerator). Let it cool.

Roll out the puff pastry, add the filling, and roll it into a roll. Prick the roll with a fork in several places and brush the entire roll with yolk. Cut it into 3-4 large pieces. Sprinkle the sveokha with sesame seeds. Bake for 15-17 minutes until golden brown. Serve warm.

Bon appétit!