Lamb Cutlets in Puff Pastry with Sun-Dried Tomatoes

Lamb Cutlets in Puff Pastry with Sun-Dried Tomatoes

Serves 4
Cooks in
Easy

Ingredients

4 lamb cutlets
½ lb/250g field fare puff pastry (defrosted)
8 sun dried tomatoes or 2 fresh tomatoes
2 garlic cloves minced
1 egg beaten
2 tbsp flour

4 lamb cutlets½ lb/250g field fare puff pastry (defrosted)8 sun dried tomatoes or 2 fresh tomatoes2 garlic cloves minced1 egg beaten2 tbsp flour

Roll out the pastry thinly into a rectangle of about 18” x 8”/46x20cm on a floured board.

Cut evenly into 8 long strips.  Brush with a little of the beaten egg.

Place a cutlet on the work surface and put 2 sundried tomatoes, or 2 slices of fresh tomato on the flesh.  Scatter ¼ of the garlic over.

Then, starting at the narrow end, carefully wind a strip of pastry around the cutlet, egg side up, overlapping each piece slightly. Don’t rush as practice makes perfect! Use 2 strips of pastry for each cutlet.  Pinch the ends to seal.

Brush the pastry wrapped cutlet with beaten egg.  Repeat with the other three cutlets.  Place on a greased baking tray and cook for about 30 minutes until golden.

 

Many thanks to Tessa Patterson – www.thriftycook.co.uk for this recipe.

Important Information

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These cooking instructions are a guide only. Your appliance may have a different power rating, so please adjust accordingly
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