These Crispy Hot Honey Lamb (or Beef) Triangles Will Steal the Show (Sponsored by Sterling Farms)

Looking for an appetizer that’s guaranteed to disappear the moment it hits the table? These Hot Honey Lamb (or Beef) Triangles are crispy, buttery pastries filled with a savory blend of seasoned ground lamb or beef, then finished with a sweet-and-spicy hot honey drizzle that keeps everyone coming back for more. Whether you’re hosting a holiday gathering, game day party, backyard barbecue, or simply enjoying a relaxing weekend at home, these handheld appetizers are always a hit.

The secret to exceptional flavor starts with exceptional ingredients, which is why I love using Sterling Farms ground lamb or ground beef. Their Rancher’s Reserve, Rancher’s Choice, and mixed meat boxes are filled with premium Texas-raised meats that are born, bred, and raised on the farm, ensuring consistent quality from start to finish. Keeping a variety of Sterling Farms meats in the freezer makes it easy to create delicious meals and appetizers whenever inspiration strikes. If lamb isn’t available or isn’t your preference, their ground beef is an equally delicious substitute.

To give these triangles even more flavor, I added Sterling Farms Pickled Red Onions. Their bright, tangy bite perfectly balances the richness of the meat while adding a fresh twist inspired by Greek and Middle Eastern cuisine. Sterling Farms is well known for its premium meat boxes, but their pantry collection is just as impressive. Their Pickled Red Onions are a versatile staple that can elevate everything from sandwiches and burgers to salads, grain bowls, tacos, charcuterie boards, and appetizers like these.

The finishing touch is a drizzle of homemade hot honey dressing that brings just the right balance of sweet heat. Combined with the flaky pastry, savory filling, and tangy pickled onions, every bite delivers a delicious fusion of Mediterranean-inspired flavors with a Texas twist. These Lamb (or Beef) Triangles are sure to become one of your favorite appetizers for entertaining or any occasion that calls for something a little extra special.

Ingredients

Instructions

In a skillet, sauté the shallot, garlic and ground meat. Drain the grease. Remove from the heat.

Stir in the cinnamon, ground allspice, cumin, cayenne, salt, pepper and lemon zest. Stir.

Cinnamon

Cayenne

Allspice

Salt and Pepper

Cumin

Lemon Zest

Drain the liquid from the pickled red onions and chop them up a little bit. Add to the meat mixture and stir.

Add the pine nuts and fresh parsley. Cool completely.

Stir the beaten egg into the meat mixture.

While the filling is cooling, gather some supplies. Line two large baking sheets with parchment paper. Dampen two large pieces of paper towels to cover the size of each baking tray. Dampen a small piece of paper towel for the filo dough on your workspace. Tear off a medium-sized piece of parchment paper for the countertop to use as a workspace while filling the triangles. Melt the butter and retrieve a pastry brush. You will also need a sharp knife to cut the filo dough sheets and a spoon to scoop up the filling. The filo dough must be kept somewhat moist so that it does not dry out and having all the supplies you need before you get started will help you streamline the filling process. You’re ready to start filling!

Unroll the filo dough until it is flat. Cut it down the middle to form two halves. Set one half aside and cover with the small piece of damp paper towel. Turn the other half 90 degrees.

Filo dough sheets have many layers. Brush the top layer lightly with butter. Fold the top layer only in half lengthwise, like a book.

Spoon one spoonful of the meat mixture onto the bottom edge of the folded filo sheet, slightly to the left edge of the sheet and leaving about an inch of space at the bottom.

Fold the bottom right edge up and over the filling to meet the left edge of the filo sheet.

From here, fold it like you would a flag until you reach the end of the filo sheet at the top left edge. Don’t worry if the filling spills out; it will roll up into the filo sheet. Once you get the hang of this the first time, it is so easy!

Brush the seams with butter and place the triangle on the baking sheet. Cover them with the damp paper towel. Repeat the filling process until all the filling is used. Bake at 350 degrees for 30 minutes until golden brown and crispy.

In the meantime, make the Hot Honey Drizzle. In a bowl, whisk all the ingredients for the Hot Honey Drizzle. Pour into a condiment dispenser with a nozzle.

When the triangles are done, arrange them on a platter and drizzle the Hot Honey sauce over the top. Garnish with chopped fresh Italian parsley. These are so delicious and a guaranteed crowd-pleaser. You might want to make a double batch. Just sayin’!

If you like this recipe, you may also like the following recipes:

Herb Rubbed Lamb Shoulder

Shepherd’s Pie with Mushroom Onion Gravy

Spinach Bacon Burgers with Ranch Butter Buns

Crispy Hot Honey Lamb (or Beef) Triangles

Combined with the flaky pastry, savory filling, and tangy pickled onions, every bite delivers a delicious fusion of Mediterranean-inspired flavors with a Texas twist. These Lamb (or Beef) Triangles are sure to become one of your favorite appetizers for entertaining or any occasion that calls for something a little extra special.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Appetizer

Cuisine Greek

Servings 14

Equipment

• 1 measuring cup
• Measuring spoons
• 1 zester
• 1 knife
• Paper towels
• 1 Large spoon
• 2 medium bowls
• 2 baking sheets
• Parchment paper
• 1 pastry brush
• 1 skillet
• 1 serving platter

Ingredients

  

Hot Honey Drizzle

• 1/2 cup honey
• 1 Tbsp. hot sauce
• 1 Tbsp. apple cider vinegar
• 1/4 tsp. salt
• 1/4 tsp. red pepper flakes
• 1 Tbsp. jalapeno chopped fine
• 1 Tbsp. lemon juice

Lamb/Beef Triangles

• 1 roll of filo pastry sheets I used Pepperidge Farms
• 1 stick butter melted
• 1 shallot chopped fine
• 1 lb ground lamb or ground beef
• 1-1/2 tsp. salt
• 1/2 tsp. pepper
• 3/4 tsp. cinnamon
• 1/4 tsp. ground allspice
• 2 Tbsp. pine nuts
• 1/2 cup pickled red onions rough chopped
• 3 cloves garlic
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1 egg beaten
• 1 lemon zested
• 1/2 cup parsley chopped

Instructions

 

• In a skillet, saute the shallot, garlic and ground meat.
• Drain the grease.
• Remove from the heat.
• Stir in the cinnamon, ground allspice, cumin, cayenne, salt, pepper and lemon zest.
• Stir.
• Drain the liquid from the pickled red onions and chop them up a little bit.
• Add to the meat mixture and stir.
• Add the pine nuts and fresh parsley.
• Cool completely.
• Stir in the beaten egg to the meat mixture.
• While the filling is cooling, gather some supplies. Line two large baking sheets with parchment paper. Dampen two large pieces of paper towels to cover the size of each baking tray. Dampen a small piece of paper towel for the filo dough on your workspace. Tear off a medium-sized piece of parchment paper for the countertop to use as a workspace while filling the triangles. Melt the butter and retrieve a pastry brush. You will also need a sharp knife to cut the filo dough sheets and a spoon to scoop up the filling. The filo dough must be kept somewhat moist so that it does not dry out and having all the supplies you need before you get started will help you streamline the filling process. You’re ready to start filling!
• Unroll the filo dough until it is flat.
• Cut it down the middle to form two halves.
• Set one half aside and cover with the small piece of damp paper towel.
• Turn the other half 90 degrees.
• Brush the top layer lightly with butter.
• Fold the top layer only in half lengthwise, like a book.
• Spoon one spoonful of the meat mixture onto the bottom edge of the folded filo sheet, slightly to the left edge of the sheet and leaving about an inch of space at the bottom.
• Fold the bottom right edge up and over the filling to meet the left edge of the filo sheet.
• From here, fold it like you would a flag until you reach the end of the filo sheet at the top left edge. Once you get the hang of this the first time, it is so easy!
• Brush the seams with butter and place the triangle on the baking sheet.
• Cover them with the damp paper towel.
• Repeat the filling process until all the filling is used.
• Bake at 350 degrees for 30 minutes until golden brown and crispy.
• In the meantime, make the Hot Honey Drizzle. In a bowl, whisk all the ingredients for the Hot Honey Drizzle.
• Pour into a condiment dispenser with a nozzle.
• When the triangles are done, arrange them on a platter and drizzle the Hot Honey sauce over the top.
• Garnish with chopped fresh Italian parsley.

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