Pockets Full Of Rye

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/2 cups all-purpose flour
• 1/2 cup rye flour
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon garlic powder
• 3/4 cup cold salted butter, cut up
• 6 tablespoons cold water
• 2 tablespoons olive oil
• 5 green onions, green and parts separated, chopped
• 3 lbs boneless lamb chops, trimmed of excess fat, diced
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon fresh ground black pepper (to taste)
• 3 cups mozzarella cheese, shredded
• 1 egg, lightly beaten
• 1 tablespoon water

Recipe

• 1 combine all-purpose flour, rye flour, rosemary and garlic powder in a bowl and mix well.
• 2 using pastry blender, cut in butter until mixture resembles coarse crumbs.
• 3 add cold water one tablespoon at a time, mixing gently just until all flour is blended in and dough can be formed into a ball.
• 4 wrap in plastic wrap and refrigerate while making filling.
• 5 heat olive oil in a skillet over medium high heat.
• 6 add part of onions and cook, stirring, until they just begin to brown.
• 7 add lamb, salt, and pepper, and cook, stirring occasionally, until well-browned, pouring off excess liquid if necessary.
• 8 add green part of onions and cook 1 minute more.
• 9 remove from heat and let cool slightly.
• 10 add cheese and mix well.
• 11 preheat oven to 450 degrees f.
• 12 divide dough into 12 portions.
• 13 place 1 portion of dough on a lightly floured surface and roll out into a 6 inch circle.
• 14 place a spoonful of filling slightly below center of dough circle.
• 15 fold top of dough over to form a half-moon shape. press edges firmly together.
• 16 repeat with remaining dough and filling.
• 17 place pastry pockets on an ungreased baking sheet.
• 18 mix egg and water and brush over tops of pastries.
• 19 bake for 15-20 minutes, or until tops are golden brown. serve hot.