Lamb Patties

Madhu 0

"Minced Lamb stuffed into puff pastry, as hot or mild as you like it. Makes a very filling munchy."

Ingredients 45 m {{adjustedServings}} servings 222 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

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  1. In a large pot, combine the ground lamb, onion, chilies, soy sauce and Worcestershire sauce. Season with ginger and garlic pastes, white pepper, cinnamon, cardamom and cloves. Cook, stirring occasionally, over medium heat until the meat is evenly browned and the onions are tender, about 15 minutes. Mix in cilantro, cover and set aside.
  2. Preheat the oven to 375 degrees F (190 degrees C). Lay sheets of puff pastry out on a lightly floured surface. Cut each one into 9 squares and roll out to 1/4 inch thickness. Spoon about 1 1/2 tablespoons of the meat mixture into the center of each square. Brush the edge with water, fold corner over to form a triangle, and press to seal. Do not overstuff the triangles, or they will burst in the oven. Place the patties onto a foil lined baking sheet leaving at least an inch between each one. Brush the tops lightly with beaten egg.
  3. Bake for 12 to 15 minutes in the preheated oven, or until golden brown all over. Serve hot for best flavor.
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Reviews 6

  1. 9 Ratings


Why anyone would use ground beef for this recipe and then rate it I don't know. Followed recipe just as written. Loved it.


I will give this recipe five stars even though my puff pastry was not golden on top ( I think I did not thaw the dough properly and maybe oven temp). Other then that they were amazing! I made them for a mediterranian christmas party and they were gone before anything else. I made a taziki sauce and a mediterranian red sauce for dippers YUM! FYI do not substitute for beef like the other rater Lamb and Beef taste completly different and the spices will seem wierd with beef. :)


OMG this was the best thing since the invention of the fork! Pretty much followed the recipe except I used a half pound of lamb and made the 18 wedges with a tad left over! Go figure. This is a good tip about using puff pastry. Do not bear down on the edges as it will not puff up as well. Roll with a light hand and reduce pressure on the edges. I also baked at 400* @ 15 minutes. I do have a convection oven so that might make a difference in performance. This is definitely a keeper!