Method:
1 Pour vegetable oil into a medium saucepan until one-third full. Heat over medium-high heat until hot.
2 Heat olive oil in a frying pan over medium heat, sauté the onion and garlic until softened. Add the lamb and cook for 3-4 minutes until browned. Season with salt and pepper.
3 Lay the pastry on a clean flat surface, cut round shapes and discard excess pastry. Spoon 1 tablespoon of mince onto each pastry round and fold over to form a crescent, press pastry edges together to seal. Deep fry pastry, in batches, for 6-8 minutes or until golden and puffed.
4 Meanwhile, place a frying pan over medium heat, melt the butter and add the sage leaves, cook 1 minute or until the butter has just turned brown.
5 Arrange the pastries on a plate, top with yoghurt and pour over sage butter to serve.