Lamb and pomegranate pastries

Ingredients

• 4 tbsp butter 
• 2 onions, finely chopped
• 2 tbsp pine nuts
• 500 g ground lamb
• 2 tsp allspice
• 1 tsp cinnamon
• 1 tsp sumac
• 1 tbsp pomegranate molasses
• 1 handful of mint, chopped
• ½ tsp salt
• ¼ tsp pepper
• 500 g puff pastry sheets

Instructions

1. Melt 2 tablespoons of butter in a pan. Add onions and cook until softened. Add pine nuts and cook, stirring, for a few minutes. Add lamb meat and cook until browned.
2. Stir in allspice, cinnamon, sumac, pomegranate molasses, mint, and salt and pepper.
3. To assemble the pastries, cut the pastry sheets into 2-inch (5 cm) circles. Spoon filling onto one half of a circle. Fold half of the dough circle over and press to close. Crimp and twist the edges to finish.
4. Heat a pan with remaining butter. Fry the pastries one at a time until golden-brown and cooked through.