INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200 C, 400 F, Gas Mark 6.  Place the lamb in a bowl
with the coriander, lime rind and juice,  chilli and the nam pla. Add
seasoning to taste and lastly the egg  white. Mix all the ingredients
together.  Roll out the puff pastry to a rectangle 20 x 10 cm (8 x 4
inches) and  cut this into 4 small rectangles.  Mix the egg yolk and
milk together and brush the pastry with the egg  wash. Place the
rectangles on to a greased baking tray. Dock the  rectangles with a
fork.  Divide the lamb mixture into 4 and shape them to fit the pastry.
Place a covered saucepan of water on a moderate heat and bring the
water to the boil. Salt the water and blanch the spinach leaves for 5
seconds in the boiling water. Drain, refresh and dry the leaves.  Wrap
the minced lamb in one or two spinach leaves and place a wrapped  piece
of lamb onto a rectangle of puff pastry.  Cut four pieces of lattice
pastry big enough to cover the lamb, open  the lattice pastry slightly
and press the edges of the lattice and  puff pastry together. Trim each
lamb lattice and brush with egg wash.  Place the tray of lamb lattices
into the preheated oven and bake for  25 minutes until the pastry is
golden brown.  Notes Serve hot with a thai chilli sauce.  Converted by
MC_Buster.  NOTES : A lighter alternative to en croute the chilli, lime
and  coriander being an interesting addition.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Luck has nothing to do with it”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 310
Calories From Fat: 175
Total Fat: 19.5g
Cholesterol: 128.8mg
Sodium: 163.6mg
Potassium: 508.6mg
Carbohydrates: 10.8g
Fiber: 4.6g
Sugar: 1.3g
Protein: 26.1g