Lamb and Charmoula in Puff Pastry

1 1/2 pound ground lamb
2 pkgs Pepperidge Farm puff pastry sheets
2/3 cup thinly sliced red bell pepper
2/3 cup thinly sliced red onion
2/3 cup chopped fresh parsley (or cilantro)
1/4 cup water
2 TBS paprika
1 TBS chopped garlic
1 TBS tomato paste
2 tsp ground cumin
1 tsp ground ginger
1/2 tsp dried crushed red pepper (optional)
olive oil
salt and pepper

A Regular Guys Recipe

Heat 2 TBS olive oil in a large frying pan.  Brown the ground lamb in the oil.  Drain meat and set aside.

Add more oil to the pan and saute the red bell peppers and red onions until both are tender and the onions are translucent but not brown.  Transfer onions and peppers to a large bowl

Add to the onions and pepper the parsley, paprika, garlic, tomato paste, cumin and crushed red peppers.  Pour in the water and about 2 TBS olive oil.  Mix well and sesason with salt and pepper.

All steps up to this point may be accomplished up to a day in advance and held in the refrigerator.

Pre-heat oven to 400 degrees

Thaw out the packages of pastry sheets.  Unfold the sheets on a work surface (there will be a total of four sheets in the two packages.)  Spoon 1/4 of the ground lamb into the center of each sheet.  Top the lamb on each sheet with 1/4 of the charmoula mixture.

Gently fold the top right corner of each sheet over the filling, bringing it to the bottom left corner forming a triangle.  Pinch the dough together on the open sides (left and bottom).

Place pastries on ungreased cookie sheets.  Bake in 400 degree oven until pastry is golden brown, usually about 30-40 minutes.

Serves 4