Spicy lamb and pine nut fingers with pomegranate sauce from Cooking at Home by Karen Martini

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Notes about this recipe

  • KarinaFrancis on May 31, 2020

    We made these a few weeks ago and had them in the freezer for a night we didn’t want big dinner, they freeze very well! The filling is nicely spiced and sweet, and the pastry crunchy. I only got 15 rolls but I think mine might be “chubbier” than they should be.

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