My sister and I were always delighted when our mom made colossal cheeseburger for dinner. I don’t know where the recipe came from, but it involved wrapping cheese and ground beef cooked with onions, tomato sauce, and chili powder in Pillsbury croissant dough to make a giant meat pie. This is my version, using lamb instead of beef. By all means use Pillsbury croissant dough or something in similar cylindrical packages, but also use quality camembert to take it to the next level. —clintonhillbilly
packages ready made croissant dough
garlic cloves, minced
herbs de provence
salt and pepper
In This Recipe
Caramelize onions by sautéing in 1 tbsp of olive oil over medium low heat for about thirty minutes.
Add cabbage to onions and sprinkle with salt, then cover and cook until cabbage is soft, about ten minutes. Add a little water or wine if things are starting to stick.
In another skillet, heat garlic in 1 tbsp olive oil until fragrant, then add ground lamb. Cook lamb until beginning to brown, then stir in ketchup, herbs de Provence, and red wine. Add salt and pepper.
Combine lamb with onion and cabbage mixture.
Open containers of croissant dough. Each piece has a narrow end. On a greased or parchment paper-lined round pan, make a circular border, overlapping each piece with the narrow ends pointing out like rays of sun (see picture).
Fill in the center of the circle with more pieces of dough, pressing or pinching to combine the edges together. Brush the dough with the mustard.
Mound lamb, cabbage and onion mixture in the center. Lay camembert slices across the top and against the sides.
Pull the narrow ends of the border dough pieces in to the center, pinching to combine them at the top and on the sides so the filling is completely encased in dough. Gently press the center down with the palm of your hand to flatten it somewhat.
Beat the egg and add a little water to make an egg wash. Brush the egg wash all over the pastry.
Bake according to instructions on croissant dough package until golden brown.