Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender, or food processor until pea-sized lumps of butter are still visible and the mixture holds together when you squeeze it. If you've used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary. Divide the dough in half (approximately 8 ¼ ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days. Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface and roll it into a rectangle about ⅛" thick, large enough that you can trim it to an even 9" x 12". [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you'll form nine 3" x 4" rectangles. Beat the additional egg and brush it over the entire surface of the first dough. This will be the "inside" of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare ½-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts. Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don't need to be covered) for 30 minutes while you preheat your oven to 350° F. Charming tip from King Arthur: Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it's a shame to discard them and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they're golden brown. Bake the tarts: Remove the tarts from the fridge and bake them for 20 to 25 minutes until they're a light golden brown. Cool in pan on rack. Get more great recipes from Cristina at www.cristinaferrarecooks.com.
Normally – made with compressed lamb on a spit. This recipe calls for ground lamb, pressing it, slicing it thin (from sausage) You can choose to make lamb a few days early You need GREEK Pita Bread – need to put oil on both sides before briefly heating on a hot grill. 1 cup Greek Salsa -- (recipe below) or 8 paper-thin slices of red onion and 8 (1/4 inch) slices of tomato Make the Greek salsa first, and set aside. You will have some left over. In a bowl, combine the lamb, onion, scallion, parsley, mint, mayonnaise, bread crumbs, salt, and cayenne pepper. Using your hands, mix all the ingredients together well. Form 7 to 8 cylinders (about the size of a sausage), 4 inches long and 1 inch wide. Heat a heavy-bottomed skillet on high heat. Add 2 tablespoons of canola oil and heat until it starts to smoke. Add the lamb, and turn the heat down to medium. Saute, turning every minute, for about 12 minutes. Remove from the skillet and let rest for 5 minutes before slicing. Brush the pita bread lightly on both sides with the remainder of the oil. To heat the bread, using tongs, hold each piece over a gas burner set to low, and move it back and forth for 20 seconds on each side, until heated through. Be careful not to burn it. Place the bread on a plate, and cover to keep warm. To assemble the gyros, slice the lamb into long, ¼ inch thick slices. Place 2 to 3 tablespoons of Tzatziki spread over each piece of warm pita bread. Add a handful of lettuce and ¼ cup of Greek salsa. Place the sliced lamb on top. Lay a square of foil in front of you on a cutting board with one of the corners at the bottom (so the square looks like a diamond shape). Fold the top half over 3 inches. Place a folded gyro on the foil, leaving 2 inches of foil showing on the bottom. Fold the bottom 2 inches of the foil over the bottom of the gyro. Fold the sides over the gyro, first the left, then the right. You now have a leak-resistant pouch, just like the ones you get from the street vendors in New York. Enjoy! Stir the tomatoes, cucumber, red onion, olive oil, lemon juice, vinegar, oregano, and pepper to taste together in a bowl. Let stand at room temperature until ready to serve. Just before you serve, add the salt. If you put the salt in too early, it will extract the juices from the vegetables and will make the salsa runny. Add the crumbled feta cheese. Store in an airtight container in the refrigerator for up to 3 days.
