LambPastilla

Lamb and California Golden Raisin Pastilla with Pine Nuts and Mint

Pastillas filled with lamb, raisins and pine nuts, baked and liberally sauced.

Details

  • Serving Size: 2 pastillas

INGREDIENTS

    Filling

    • 1 1/3 cups ground lamb
    • 3 tablespoons clarified butter (ghee)
    • 1 small onion, cut into 1/2-inch dice (about 1 cup)
    • 1 1/2 teaspoons minced garlic (about 1 medium clove)
    • 2 1/2 cups canned, diced and peeled tomatoes (28-ounce can), drained
    • 12 piece of oil-packed, sun-dried tomatoes
    • 1/2 teaspoon allspice powder
    • 1 1/2 cups California golden raisins
    • 1/4 cup toasted pine nuts
    • 1 1/2 tablespoons chopped fresh mint
    • 1 teaspoon salt
    • 1/2 teaspoon finely ground white pepper

    Port Wine Sauce

    • 1/3 cup port wine (for non-alcoholic sauce, substitute 1/3 cup cranberry juice plus 1 tablespoon sugar)
    • 1 tablespoon clarified butter (ghee)
    • 8 sheets frozen phyllo dough, thawed according to package directions
    • 1/4 cup (1/2 stick) melted butter
    • 1 large egg, beaten
    • 1/4 cup California golden raisins

    PROCEDURE

    Filling

    Heat large nonstick pan over medium-high heat; add ghee and ground lamb; sauté for 7 minutes, or until lamb is cooked. Remove meat to a plate and discard all but 1 tablespoon drippings. Add onion and garlic; sauté for 5 minutes until soft and golden. Add back cooked lamb, along with diced tomatoes, sun-dried tomatoes, allspice and raisins; simmer for 5 minutes until juices evaporate. Stir in pine nuts, mint, salt and white pepper; mix well. Cool.

    Sauce

    In small saucepan, heat and reduce wine by half over low heat. Remove from heat and whisk in ghee and 1/4 cup raisins. Keep warm.

    To Assemble

    Preheat oven to 400°F. Keeping remaining sheets covered with damp towel and plastic, arrange 1 sheet phyllo dough flat on work surface. Brush with ghee and spoon 1/16 filling in center; brush phyllo around filling and edges with beaten egg. Gather all corners towards center and squeeze together and seal like a moneybag. Repeat to make 15 more pastillas. Arrange pastillas on greased baking sheet and brush outsides with more ghee. Bake at 400°F for 10 minutes or until golden.

    Serve pastillas while warm with Port Wine Sauce and garnish with golden raisins.

    Nutrition Facts Per Serving

    Calories 730 (54% from fat); Total Fat 44g (sat 20g, mono 16g, poly 4g, trans 0g ); Cholesterol 140mg; Protein 26g; Carbohydrate 55g; (Dietary Fiber 4g; Sugars 30g; ); Iron 5mg; Sodium 790mg; Calcium 77mg; Potassium 880mg

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