TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 18 servings


  • 1 small onion, grated
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1-1/2 pounds ground lamb
  • 1 tablespoon olive oil
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 2 logs (4 ounces each) fresh goat cheese, cut into 18 slices
  • 1 egg, lightly beaten
  • SAUCE:
  • 3/4 cup mayonnaise
  • 1 jar (24 ounces) roasted sweet red peppers, drained
  • 1 garlic clove, minced
  • Dash crushed red pepper flakes

Nutritional Facts

1 bundle with 5 teaspoons sauce: 318 calories, 22g fat (6g saturated fat), 43mg cholesterol, 352mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 10g protein.


  1. In a large bowl, combine the 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 for 3-4 minutes on each side or until a meat thermometer reads 160° and juices run clear.
  2. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x12-in. square. Cut each into nine squares. Place a burger in the center of each square; top with cheese. Lightly brush egg over edges of pastry. Bring opposite corners of pastry over burger; pinch seams to seal tightly.
  3. Place seam side up on a 15x10x1-in. baking pan; brush with egg. Bake at 400° for 18-22 minutes or until pastry is golden brown.
  4. Place sauce ingredients in a food processor; cover and process until blended. Serve with bundles. Yield: 1-1/2 dozen (2 cups sauce).
Originally published as Lamb Pastry Bundles in Taste of Home's Contest Winning Recipes Annual 2015

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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