Spiced lamb in puff pastry
Time
1 hour total: 25 minutes attended, 35 minutes unattended
Difficulty
easy
Yield
800 g (servings 20 )
Ingredients
Weight
Volume
Procedure
A
Lamb leg, trimmed, roughly chopped
420 g
1 lb
Red onion, chopped
100 g
½ medium
Garlic, chopped
9 g
3 cloves
Potato, peeled, cubed
120 g
1 small
Sweet paprika
5.8 g
2½ tsp
Cayenne pepper, ground
1.4 g
¾ tsp
Madras curry powder
2 g
1 tsp
Tomatoes, cored, deseeded, chopped
220 g
2 small
Salt
5 g
12½ dash
Pepper, ground
1 g
10 dash
1
Preheat the oven to 220°C / 428°F.
2
Combine in a large mixing bowl.
3
Place in the freezer for at least 20 minutes and up to 1 hour 30 minutes
4
Mince using a medium-grade or large-grade grinding disk. Refrigerate until required.
B
Puff pastry, rolled to 0.079" / 0.2 cm thickness, cut into 3.543" / 9 cm diameter rounds
?
5
Transfer to a cookie sheet covered with baking paper.
6
Place 40 g filling A in the center of each round and flatten slightly.
7
Pinch the dough together around the filling into a square basket with pointy corners. The filling should be exposed in the center of the basket.
8
Cook in the oven for 13 minutes.
C
Lemon juice, freshly squeezed
50 g
1 lemon
Mint, leaves only, fine julienne
3 g
20 leaves
9
Garnish.
0
Serve immediately.
Finished recipe
Steps
2
| Per serve | |
|---|---|
| Energy (kcal) | 66.3 |
| Energy (kJ) | 277.1 |
| Protein (g) | 5.5 |
| Fat (g) | 3.1 |
| Carbs (g) | 3.2 |
| Sugars (g) | 0.6 |
| Fiber (g) | 1.7 |
| Sodium (mg) | 99.3 |
| Cholesterol (mg) | 16.1 |