Lamb Empadillas

YIELD: 3 dozen

1 Tbsp. olive oil
⅓ cup finely chopped onion
2 cloves garlic, finely chopped
¼ cup pine nuts
1 lb. ground American Lamb
½ cup chopped Spanish olives, stuffed with pimento
1½ tsps. ground cumin
1 tsp. dried oregano leaves, crushed
1 tsp. salt
¾ tsp. pepper
5 dashes red pepper sauce
1 egg
1 Tbsp. water
2 recipes pastry for double crust pie, rolled 1/16" thick

1. In large frying pan, heat oil. Cook onion, garlic and pine nuts for 3-5 minutes; stirring occasionally. Add lamb, finely crumble and cook until lamb is no longer pink. Drain well. Add olives, cumin, oregano, salt, pepper and red pepper sauce; set aside.

2. In small bowl, make egg wash by beating together egg and water; set aside.

3. Cut 4" rounds out of pastry. Fill each with 1 Tbsp. of filling. Fold over to make half moon; crimp edges to seal. Cut three 1" slits on top of pastry.

4. Brush with egg wash. Place on greased cookie sheet. Bake in 375°F oven for 20-25 minutes until golden brown. Serve warm or cold.

Recipe and photo: the American Lamb Board