These individual pies are tasty, elegant, and very easy to prepare. They make a perfect light meal, accompanied by a salad.

　　

Ingredients

serves 4

　　1 large onion, chopped

　　2 tablespoons sunflower oil

　　1 pound ground lamb or beef

　　Salt and black pepper

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon ground allspice

　　3 tablespoons pine nuts

　　2 tablespoons currants or small black raisins

　　3 to 4 tablespoons chopped flat-leaf parsley

　　14 ounces puff pastry

　　1 egg, separated

　　

Step 1

First, make the filling. Fry the onion in the oil until soft and golden. Add the ground meat, the seasoning, and spices. Turn the meat over, and crush it with a fork to break up any lumps. Cook for about 8 to 10 minutes, until the meat is no longer pink and the juices have been absorbed. Stir in the pine nuts, currants or raisins, and chopped parsley, then let it cool.

　　

Step 2

Cut the puff pastry into 4 pieces. Roll each piece out into a square or rectangle, large enough to make an eventual flat parcel of about 7 inches × 4 inches. Roll out the pastry on a floured surface with a floured rolling pin, turning the sheets often and dusting them each time with flour. Spread a quarter of the meat filling onto one half of one of the pieces of pastry, leaving a 1/2-inch margin around the three edges. Brush the edges with egg white to make them stick better. Fold the pastry over to cover the filling. Trim any superfluous pastry from around the pie with a knife and pinch firmly to seal. Place the pies, turned over with the smooth side up, on an oiled baking sheet and brush the tops with the egg yolk mixed with a drop of water.

　　

Step 3

Bake in an oven preheated to 350°F for 25 to 30 minutes, until puffed up and golden.

　　Arabesque