Ingredients
- 500g left over free range 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
- salt and freshly ground pepper
- 1 egg beaten
- 1 roll of puff pastry
Lamb with balmain spices in puff pastry
Method
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.
Submitted byLuke Mangan
Tips and Tricks
To use up leftover puff pastry, cut into small strips and brush with beaten egg. Sprinkle with cheese or cinnamon and sugar for a quick treat!
Avoid peeling carrots – a good scrubbing will get rid of any soil or residual dirt and reduce the amount of vegetable you waste.
Avoid peeling carrots – a good scrubbing will get rid of any soil or residual dirt and reduce the amount of vegetable you waste.
