Stuffed lamb turnovers. Makes 24 turnovers [about 1 ounce each, 30 g].
- 2 (55 g) ounces Gruyère cheese
- 8 (230 g) ounces trimmed lamb, cut into 1-inch (2.5 cm) pieces
- ¼ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 large egg yolk, lightly beaten
- vegetable oil, for frying
- Prepare the pastry and keep it well wrapped while you make the filling.
- Process the cheese with the medium shredding disc of a food processor and set aside.
- Pulse the lamb pieces with the metal blade until chopped, about 8 times.
- Cook the lamb and seasonings in the oil over medium-high heat, stirring, until the lamb is no longer pink, about 1½ minutes.
- Transfer to a bowl and cool to room temperature.
- When cool, stir in the egg yolk and shredded cheese.
- To assemble the turnovers, roll 1 piece of dough into a 15 by 11-inch [38 by 28 cm] rectangle on a lightly floured surface.
- Use a 3½-inch [9 cm] cookie cutter to cut out 12 dough circles.
- Put a generous teaspoon of filling on one side of each circle.
- Moisten the edge with water, fold the dough over the filling and seal with the tines of a fork.
- Place the filled turnovers on a baking sheet lined with wax paper.
- Cover lightly with plastic wrap to keep the turnovers from drying out.
- Repeat with the remaining dough and filling.
- To cook the turnovers, heat about 2 inches [5 cm]vegetable oil in a heavy skillet over low heat.
- Fry the turnovers in batches without crowding until golden brown, about 2 minutes on each side.
- Transfer to paper towels to drain.
- Keep warm until all the turnovers are cooked.