| 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
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