Luke Mangan's Lamb with Balmain spices in puff pastry :: from Do Something's FoodWise web site

Submitted by:

Luke Mangan

Luke Mangan's Lamb with Balmain spices in puff pastry

Ingredients

500g left over lamb roast
150mls lamb stock
200g finely diced or grated mirepoix (diced celery,
carrots, leeks and onion) fried till tender
10g Balmain Rozelle spice, add this at the end
of the cooking of the mirepoix and briefly
Salt and freshly ground pepper
1 egg beaten
1 roll of puff pastry

Method

Serves 6

Flake the left over lamb into small pieces, add the mirepoix, stock and season.

Place 80-100g of the mix slightly to one side of a cut circle of puff pastry (8cm in radius). Egg wash the edges; fold the pastry over, joining the edges and making a crimped edge.

Brush with beaten egg, place in an oven at 180°C and bake for 8-10 minutes, or until golden brown.

Luke Mangan is a leading Australian chef, restauranteur, cook book writer and providore.

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