| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | French | A, Chef, On, Shoestring | 1 | Servings |
INGREDIENTS
| 2 | Neck fillets of lamb | |
| 6 | Pancakes, fairly thick – | |
| 10cm | ||
| diameter | ||
| 2 | oz | Pate, cut into small |
| pieces | ||
| 10 | oz | Chopped mushrooms |
| Puff pastry | ||
| Vegetable oil | ||
| 2 | Eggs, beaten |
INSTRUCTIONS
Roll the pastry into two large squares about 30cm square. In order to fold the pastry neatly around the lamb fillets, you need to make some preliminary cuts in it. Place a knife at one corner as if to cut across diagonally to its opposite but don't. Move the knife 6cm along the edge of the square and then cut 8cm in on the diagonal angle. Make a similar cut at the other corner on the same side. This should have made an incomplete triangle. Repeat this on the opposite side of the square. Take the fillets of lamb and gently fry them in a little oil to seal them. Remove them from the heat and set aside to cool a little. Once cooled, season with salt and pepper. Brush some beaten egg onto one of the pastry squares and place two of the pancakes in the middle side by side but slightly overlapping. Spoon some of the chopped mushrooms and pate onto the pancakes and place a fillet of lamb on top. Pack some more of the mushrooms and pate around the fillet. With the fillet of lamb lengthways in front of you, fold one side of the pastry over the length side and brush with plenty of beaten egg. Fold in the ends leaving behind flaps where you made your preliminary cuts. Do the same on the opposite side and you should be left with a triangular flap at each end of the roll. Brush with more beaten egg, fold the ends over and make them neat by cutting away any excess pastry if necessary. Roll over so the folds are on the bottom and reshape a little if necessary. Brush all over once more with the beaten egg and then make some pricks along the top to allow steam to escape. Score diagonals along the top without cutting through the pastry and then score the other way making criss-crosses. Place in an oven at 200C for 20-25 minutes. Serve with new potatoes and French beans. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.
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