These are perfect for Easter brunch or lunch!
Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.
Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.
Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.
To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.
Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.
Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
1. Preheat oven to 400°F.
2. Heat a skillet over medium heat. Heat 1 Tbsp. cooking oil and then add onion and cook until soft. Add garlic, ginger, and garam masala and stir for one minute. Add lamb and break up with a spatula, cooking until lamb is fully cooked. Remove to a collander over a bowl and allow to drain and fully cool.
3. Meanwhile, prepare apricot chutney by heating 1 Tbsp. olive oil in a skillet over medium heat. Add onion and cook for 3-5 minutes, then add ginger and garlic and cook for one minute. Add all remaining ingredients, bring to a boil, whisking it all together. Once boiling, drop to a simmer temperature and simmer for 25 minutes. Set aside and allow to cool.
4. Unroll refrigerated Puff Pastry Dough on enclosed parchment paper and place on a baking sheet. Cut pastry either into 2 or 3 inch circles, or into small squares. Place a dollop of lamb mixture inside each circle or square. If using circles, wet the inside edges and place an additional circle on top. If using squares, wet the inside edges and fold over to create a triangle. Press all edges with the tines of a fork to hold together.
5. Brush egg wash over all pastries.
6. Bake for 18-20 minutes until golden brown. Serve the lamb pies with the apricot chutney and enjoy.