Saut lamb in large non-stick skillet over medium-high heat until cooked through, breaking up meat with fork, about 7 minutes. Using slotted spoon, transfer to a plate. Pour off all but 1 tbs drippings from skillet. Add onion and garlic; saut until tender and golden. About 5 minutes. Return lamb to skillet. Add tomatoes, raisins and allspice and simmer until juices evaporate, about 5 minutes. Stir in pine nuts and mint. Add salt and pepper to taste. Cool.

Preheat oven to 425F. Roll out 1 puff pastry sheet on floured work surface to 14-inch square. Cut into four 7-inch squares. Repeat with second puff pastry sheet. Beginning at one corner of each pastry square, place 1/8 of lamb mixture on half of square, forming triangle. Brush pastry edges with egg. Fold pastry over filling, forming triangle. Press edges to seal. Brush pastries with egg. Place pies on 2 ungreased baking sheets. Bake until pies are puffed and golden, about 20 minutes. Serve warm.