Mediterranean Style Lamb Pockets

Directions

• Set oven to 370 f.
• In a large skillet or in a 5 quart pot cook ground lamb until lightly browned.
• Drain fat from meat in colander then rinse to remove excess fat with hot water,
• Allow to drain until no more water is visible. 
• Place lamb into a large bowl adding salt, pepper and 1 1/2 cups of mincemeat to lamb and mix thoroughly.
• Set aside to cool.
• Take phyllo dough from package and open onto work surface.
• Cut dough into 3 large strips (measure across the top of dough and divide into 3 equal widths then cut into lengths). Place a damp cloth over dough while not using.
• Divide strips into segments each containing 3 pieces of dough.
• Set aside, cover with cloth. 
• Melt butter/margarine in a saucepan or in microwave.
• Place first strip of phyllo onto work surface and brush with butter.
• Layer second piece on top then add third layer brushing once again with butter.
• Place a large tablespoon of lamb mixture at bottom centre of phyllo strip and fold over to the left hand side creating a triangle.
• Brush once again with butter then fold to the right maintaining triangle shape.
• Continue to do this until strip of dough is used and you have a triangle pocket.
• Brush once again with butter and place onto separate baking sheet.
• Use remaining phyllo dough in same manner until all lamb mixture is used.
• Bake for 10 to 15 minutes or until golden brown.
• Remove from oven and allow to cool.
• These pockets will keep for a few days in the refrigerator in a paper bag.
• To reheat place in oven set to 360 f for 10 mins to crisp.
• You can heat in the microwave however, they do not retain their crispy outside crust this way.