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Lamb Pies



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1 large onion, chopped small
2 garlic cloves, finely chopped
1 lb. ground lamb
6 plum tomatoes
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
1/2 tsp. cinnamon
1 tbsp. pomegranate juice
1/4 cup pine nuts, toasted
18 frozen rolls


  1. 1
    Thaw rolls and let rise per bag directions, about three hours at room temperature.
  2. 2
    Sauté onions, garlic and meat until meat is browned over medium high heat.
  3. 3
    Remove skins from tomatoes by dipping for about a minute in boiling water, then into cold water (sometimes I skip this step.)
  4. 4
    Add spices and salt. Chop tomatoes finely and add to meat mixture. Add dibis rahman and pine nuts if you are using them. Cook together a few minutes without covering pan.
  5. 5
    Remove from heat. Meat mixture may be frozen for future use.
  6. 6
    On floured surface, roll out each yeast roll until less than 1/2" thick.
  7. 7
    Using slotted spoon that drains any liquid, place meat filling on dough. Pinch each end of dough to form a little boat. Continue with other rolls.
  8. 8
    Bake on greased cookie pan at 425ºF, 15-20 minutes, until dough is done and lightly brown.

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preparation methods
cuisines Asian, Other Asian
dietary restrictions Halal
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