Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. Line two baking sheets with parchment paper or foil; set aside. For filling: In a large skillet, cook ground lamb and onion over medium-high heat until meat is brown. Stir in mushrooms, garlic, thyme, salt, and pepper. Cook for 5 to 8 minutes or until mushrooms are tender, stirring occasionally. Stir in hard-cooked egg and saffron. Remove from heat; cool about 10 minutes.
Meanwhile, on a lightly floured surface, unfold 1 sheet of puff pastry at a time; roll into a 14x10 1/2-inch rectangle. Cut each rectangle into twelve 3 1/2-inch squares (24 total).
Spoon a scant 2 tablespoons of the filling onto each pastry square. In a small bowl, combine egg and water. Lightly brush edges of pastry squares with egg mixture. Fold one corner of each square diagonally over filling to make a triangle. Press edges together with a fork to seal. Place on the prepared baking sheets. Lightly brush tops and sides with egg mixture.
Bake for 18 to 20 minutes or until pastries are puffed and golden brown. Let stand for 5 minutes before serving.