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  • Recipe Room  »  Lamb with balmain spices in puff pastry

    6

    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 by
    Luke 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.

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