1 lamb leg steak (170 g/6 oz), trimmed of fat and cut into thin strips

3 tablespoons (45 ml) olive oil

2 carrots, peeled and finely julienned

1 onion, finely chopped

1/4 lb (115 g) button mushrooms, coarsely chopped

1/4 tablespoons (1 ml) ground cumin

1/4 tablespoons (1 ml) ground coriander

1/4 ttablespoon (1 ml) ground allspice

2 cups (500 ml) finely sliced cabbage

3 tablespoons (45 ml) lemon juice

1/4 cup (60 ml) chopped flat-leaf parsley

1 egg, separated

3 tablespoons (45 ml) water or milk

2 pieces (200 g / 1/2 lb each) puff pastry dough

In a large skillet over medium-high heat, brown the lamb in half the oil. Season with salt and pepper. Set aside.

In the same skillet over medium heat, soften the vegetables and spices in the remaining oil. Season with salt and pepper. Add the cabbage, lemon juice, parsley and reserved meat. Adjust the seasoning. Transfer to a bowl, cover and refrigerate for 2 hours or chill in the freezer for about 45 minutes.

With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

Prepare the egg wash: In a bowl, lightly beat the egg yolk with the water or milk. Set aside.

On a floured surface, roll each piece of dough into a 20 x 30 cm (8 x 12 in) rectangle. Cut each piece into 6 squares, 10 cm (4 in) per side.

For each puff, lightly brush half a dough square with the egg white. Spoon 45 ml (3 tbsp) of filling onto the centre. Fold up 2 opposite sides of the pastry, forming a purse. Pinch the ends firmly to seal but leave an opening in the middle. Spoon 15 ml (1 tablespoon) filling into the opening to finish filling the purse. Place the pastries on the baking sheet and brush with egg wash.

Bake until golden brown, 25 to 30 minutes.

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