Middle Eastern Lamb Boats

(Finger Food by Elsa Petersen-Schepelern)

1 Tbsp vegetable oil
4 oz. pine nuts
8 oz. ground lamb
1 onion, grated
1 garlic cloved, minced
1/4 cup chopped parsley
1 lb. ready-made shortcrust pastry dough (or make your own)
1 egg, beaten with water, to glaze
Salt and pepper, to taste
Extra chopped parsley and sea salt, to serve (optional)

Heat oven to 350

Heat the oil in a skillet, add the pine nuts, and stir-fry them quickly until golden, about 30 seconds.

Put the meat, onion, garlic, parsley, and pine nuts in a bowl and mix well. Add some salt and pepper. Set aside.

Roll out the dough to about 1/8-inch thick. Using a long ruler and a sharp knife, trim the edges straight, then cut the dough into long strips about 1 1/2-inch wide, then across to make squares.

Brush egg glaze down two opposite sides of the square, then put about 1/2 teaspoon of filling in the middle of the square. Fold in half, with the glazed edges upwards, and place on a work surface with the open side upward. Widen the opening to show the filling and make a boat shape, then tap the boat on the work surface to flatten the bottom. Pinch up the prow and stern to force up the filling.

Put the boats close together in a single layer on parchment-lined baking sheets. Bake for 45 minutes or until golden brown and still moist.

Serve immediately, sprinkled with extra parsley and sea salt, if using.

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