Mmmmmm Sambousik!

I just added this to my recipe list at Delish.com.  What a fun site!  

Ingredients

• 1 package(s) egg roll wrappers, usually 20 per package
• 1 pound(s) ground lamb, can substitute ground beef
• 1 large yellow onion, chopped
• 1 large clove garlic, minced
• 1/4 cup(s) pine nuts
• 1 tablespoon(s) fresh parsley, chopped
• 1 large egg, optional, for egg wash
• 1 tablespoon(s) olive oil, or more depending on your preparation method

Directions

1. Add 1T olive oil, onions and garlic to a pan and saute until just browned. Add your ground meat and cook until no pink color remains. Remove from heat, drain and discard oil. Add your pine nuts and parsley to this meat mixture and blend well.
2. Cut your pastry into triangles, about 2'' on each side. You may need to save the scraps and roll them out again, to have enough pastry triangles for your meat.
   
   Place a heaping tablespoon of your meat mixture on each triangle and then fold up the edges to come to a point. Make sure they are sealed well, a little water helps!
3. At this point, you can decide to baker to fry the meat turnovers. Frying is more authentic and tastier, but baking is healthier  :-/~
4. If you choose to bake, coat each turnover with egg wash (your egg plus a tablespoon of water, mixed well). Place your turnovers on a greased baking tray and bake in a 350 degree oven for 30 minutes (or until nice and golden-brown, since the filling is cooked).
5. Otherwise, skip the egg wash and fry in a large pan, 1'' deep vegetable or olive oil, until browned on all sides, about 1 minute per side.

***  Also note, it is really better to fry these...  I have tried the baking and they are OK, but the fried version is superb!