Lamb Pockets

Ingredients

1 tablespoon olive oil
1 large shallot, finely chopped
1 garlic clove, minced
1 teaspoon crushed dried rosemary
1 pound ground lamb
Kosher salt and freshly ground black pepper, to taste
1 tablespoon fresh lemon juice
1 sheet refrigerated or frozen puff pastry, thawed
1 large egg, beaten and divided

Method

1. Heat the olive oil in a saucepan over medium heat. Add the shallots and cook, stirring occasionally, about 2 minutes. Add the garlic and rosemary, and stir until the shallots and garlic are soft, about 30 seconds more.
2. Add the ground lamb, and stir to mix with the other ingredients. Cook until browned, stirring occasionally, about 10 minutes.
3. Remove the mixture from the heat and drain it. Add the salt, pepper, and lemon juice, and stir to combine. Set this aside to cool.
4. While the lamb is cooling, lay out the sheet of puff pastry dough. Using a 3-inch biscuit cutter, cut circles into the pastry.
5. Spoon approximately 1 tablespoon of the lamb mixture onto the bottom half of each dough circle, leaving a 1/8- inch border. For each pocket, apply some of the beaten egg to the bottom edge using the tip of your finger or a brush, then fold over the top half of the dough circle. Press the edges together with the tines of a fork.
6. Cover the pockets with plastic wrap, and refrigerate them for 20 minutes.
7. When you’re ready for frying, place the pockets in the cooking basket, leaving space around each one. Brush them evenly with the remaining egg.
8. Air fry at 390°F until golden brown and crispy, about 12 minutes.

Makes 2 to 4 servings.

Source: The Best Air Fryer Recipes on the Planet

---

Today’s Comic