FILLING:

2 lbs. ground lamb
2 lg. onions, chopped
1 c. pine nuts
1 clove garlic, minced
2-3 tsp. salt
1/2 tsp. pepper
Juice of 1 lemon
1 c. yogurt

Mix together.

PUFF PASTRY:

1/2 lb. flour
4-6 oz. ice water
2 tsp. lemon juice
1/2 lb. sweet butter

If you are not brave, or lack time, substitute pie crust, bread dough or phyllo for pastry. Knead butter in 6x8x1/4-inch rectangle. Refrigerate 15 minutes. Mix flour, water, lemon juice. Knead lightly. Refrigerate 15 minutes. Roll dough into 8x24-inch rectangle. Place butter on 1 end, fold dough over, and seal the butter in a dough pouch.

Roll dough, maintaining width while doubling length. Fold in thirds, wrap, refrigerate 30 minutes. Repeat the rolling and folding process 3-4 times. Wrap and chill until needed. Keeps well in freezer.

To use: Cut off a section, roll paper thin, cut the shape needed. For lamb pies, cut 3 to 4-inch square, place 1-2 tablespoons lamb mixture on square, fold to triangle, and seal edges. Place on cookie sheet. Bake 20 minutes at 400 degrees.