Ingredients
1 small onion, grated2 teaspoons ground cumin1 teaspoon paprika1-1/2 pounds ground lamb1 tablespoon olive oil1 package (17.3 ounces) frozen puff pastry, thawed2 logs (4 ounces each) fresh goat cheese, cut into 18 slices1 large egg, lightly beatenSAUCE:3/4 cup mayonnaise1 jar (24 ounces) roasted sweet red peppers, drained1 garlic clove, mincedDash crushed red pepper flakes
Preparation
Preheat oven to 400°. In a large bowl, combine onion, cumin and paprika. Crumble lamb over mixture and mix well. Shape into eighteen 1/2-in.-thick mini patties. In a large skillet, cook patties in oil in batches over medium heat until a thermometer reads 160° and juices run clear, 3-4 minutes on each side.
On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x12-in. square. Cut each into nine squares. Place a patty in the center of each square; top with cheese. Lightly brush egg over edges of pastry. Bring opposite corners of pastry over patty; pinch seams to seal tightly.
Place seam side up on a 15x10x1-in. baking pan; brush with egg. Bake until pastry is golden brown, 18-22 minutes.
Place sauce ingredients in a food processor; cover and process until blended. Serve with bundles.
