Spiced Lamb Hot Pockets

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Last Friday night, Margaret and I experimented with Bon Appetit’s new recipe for Spice Lamb Hand Pies. We, of course, sang the Hot Pocket jingle the entire time they were baking…so I’ve changed the name for this purpose. While these meat-filled hot pockets were delicious – don’t skip the All Butter Crust – they are very heavy. Save this recipe for your man cave or the next viewing of Spartacus. And by no means should you make these when it’s warmer than 44 degrees outside.

 

Spiced Lamb Hot Pockets, from Bon Appetit Magazine

  • 3 tablespoons white wine vinegar
  • 3 tablespoons dried currants
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 small garlic clove, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon tomato paste
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground turmeric
  • ½ pound ground lamb
  • 1 cup canned crushed tomatoes
  • cup frozen peas
  • 2 tablespoons chopped fresh parsley
  • All-Butter Pie Dough (click here for recipe)
  • All-purpose flour (for surface)
  • 1 large egg, beaten to blend

Heat oil in a large skillet over medium-high. Cook onion, stirring occasionally, until browned and softened, about 5 minutes. Add garlic; season with salt and pepper. Cook, stirring, 1 minute. Add tomato paste, cumin, ginger, cardamom, and turmeric and cook until fragrant and sticky, about 1 minute. Add lamb and cook, breaking up with a spoon, until browned and cooked through, about 3 minutes. Stir in tomatoes, season with salt and pepper, and bring to a simmer. Stir in peas; cook until bright green, about 5 minutes. Drain reserved currants and add to lamb along with parsley. Let cool.

 

Place a rack in middle of oven; preheat to 350°. Working with one at a time, roll out dough on a lightly floured surface to 12” squares. Cut each into 4 squares; transfer to 2 parchment-lined baking sheets. Spoon filling onto one side of squares, leaving ½” border. Brush edges with egg and fold dough over filling. Press to seal; crimp with a fork. Cut a few vents in tops; brush with egg.

 

Bake until pies are golden brown, 30–35 minutes. Let cool slightly.

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