1 tablespoon olive oil
1/2 cup finely chopped onion
1/3 cup finely chopped fresh mushrooms
3 cloves garlic, finely chopped
3/4 pound ground American lamb
1-1/2 teaspoons caraway seeds
1/2 teaspoon seasoned salt
1/2 teaspoon lemon pepper
1 package (3 ounces) cream cheese, softened
1 jar (2 ounces) pimento, drained and finely chopped
1/3 cup all-purpose flour
1 package (1 pound, 1-1/4 ounces) frozen puff pastry sheets, defrosted
1 egg
1 tablespoon water

In medium skillet, heat oil. Cook onion, mushrooms and garlic for 2 to 3 minutes, stirring occasionally.

Add lamb, stirring until cooked and crumbled; drain well. Cool slightly; blend in caraway seeds, salt, pepper, cream cheese and pimento; set aside.

Preheat oven to 350ºF. On lightly floured board, roll out one pastry sheet to a 14 x 12-inch rectangle. Cut into 4 x 3-1/2-inch squares. Divide meat mixture into 24 portions and place one portion on each pastry square.

In small bowl, beat together egg and water to make egg wash. Brush onto edge of pastry square. Fold over to make a triangle and press edges with fork to seal. Brush with egg wash and transfer to baking sheet. Repeat process for second pastry sheet.

Bake in oven for 15 to 20 minutes or until golden brown. Cool 5 minutes. Serve warm.