MAKES 18 PUFFS
This recipe is a play on Katniss’ beloved lamb and the puffy bread she so enjoyed during her first visit to the Capitol. However, this recipe adds just a bit of spice as a tribute to Catching Fire.
The cardamom, cinnamon and chili give this dish its slightly spicy flavor, but it’s not too spicy for kids or those who don’t care for fire on their plate.
1 POUND GROUND LAMB
3 ONIONS, PEELED AND CHOPPED
5 GREEN CHILI PEPPERS, DICED
1 TABLESPOON DARK SOY SAUCE
1 TABLESPOON WORCESTERSHIRE SAUCE
2 TABLESPOONS GARLIC PASTE OR MINCED GARLIC
½ TEASPOON GROUND WHITE PEPPER
½ TEASPOON GROUND CINNAMON
½ TEASPOON GROUND CARDAMOM
½ TEASPOON GROUND CLOVES
1 (17.5-OUNCE) PACKAGE PUFF PASTRY SHEETS, THAWED
1 EGG, BEATEN
Combine the ground lamb, onion, chilies, soy sauce and Worcestershire sauce in a large pot.
Season with garlic paste, white pepper, cinnamon, cardamom and cloves.
Cook over medium heat, stirring occasionally, until the meat is evenly browned and the onions are tender, about 15 minutes. Cover and set aside.
Preheat the oven to 375 degrees.
Lay sheets of puff pastry out on a lightly floured surface. Cut each pastry into 9 squares and roll out to ¼-inch thickness.
Spoon about 1½ tablespoons of the meat mixture into the center of each square.
Brush the edge with water, fold corners over to form a triangle and press to seal. Do not overstuff the triangles or they will open in the oven.
Place the patties onto a foil-lined baking sheet with at least an inch between each. Brush the tops lightly with the beaten egg.
Bake for 12–15 minutes, or until golden brown all over. Serve hot.