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Lamb Turnovers

Make Lamb Turnovers at home with Gruyere Cheese, Salt, Freshly Ground Black Pepper, and Vegetable Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 oz
• 1/4 tsp
• 1/4 tsp
• 1 tbsp

Method (preview)

1. 1

   Pulse the lamb pieces with the metal blade until chopped, about 8 times.

2. 2

   Cook the lamb and seasonings in the oil over medium-high heat, stirring, until the lamb is no longer pink, about 1 l/2 minutes.

3. 3

   Transfer to a bowl and cool to room temperature.

4. 4

   When cool, stir in the egg yolk and shredded cheese.

5. 5

   To assemble the turnovers, roll 1 piece of dough into a 15 by 11-inch (38 by 28cm) rectangle on a lightly floured surface.

6. 6

   Use a 3 1/2-inch (9cm) cookie cutter to cut out 12 dough circles.

7. 7

   Put a generous teaspoon of filling on one side of each circle.

8. 8

   Moisten the edge with water, fold the dough over the filling and seal with the tines of a fork.

9. 9

   Place the filled turnovers on a baking sheet lined with wax paper.

10. 10

    Cover lightly with plastic wrap to keep the turnovers from drying out.

11. 11

    Repeat with the remaining dough and filling.

12. 12

    To cook the turnovers, heat about 2 inches [5cm] vegetable oil in a heavy skillet over low heat.

13. 13

    Fry the turnovers in batches without crowding until golden brown, about 2 minutes on each side.

14. 14

    Transfer to paper towels to drain. Keep warm until all the turnovers are cooked.