50g wild mushrooms
1 x 15ml spoon fresh thyme leaves
Handful fresh thyme leaves, to garnish
2 x 15ml spoon olive oil
1 small sprig fresh rosemary
2 lean cannons of lamb (approx. 400g), trimmed and cut into 4 equal portions
Black pepper to season
75g farmhouse pâté
1 x 375g pack ready rolled puff pastry sheets
Vegetable knife, 2 x chopping boards (1 red), 2 x small bowls, measuring jug, fork, measuring spoons, non-stick frying pan, plate, wooden spoon, pan stand, flour dredger, pastry brush, baking tray.
1. Preheat the oven to gas mark 7, 220°C.
2. Prepare the mushroom filling and place in a small bowl:
• Peel and finely chop the shallot;
• Clean and finely chop the wild mushrooms;
• Remove the thyme leaves from the stalk – put half aside for the garnish.
3. Crack the egg into a measuring jug and beat lightly with a fork.
4. Heat the oil and rosemary in the frying pan over a moderate heat.
5. Season the lamb portions with black pepper and brown in the pan for 30 seconds on each side. Set aside on a plate to cool.
6. In the same pan add the mushrooms, shallot and thyme leaves. Cook for 5-10 minutes until soft. Set aside to cool.
7. On a lightly floured surface, unroll the pastry and divide into 8 equal squares.
8. Roll 4 of the squares to approximately 6cm larger than the base to allow for covering each lamb portion.
9. Place the smaller squares onto the baking tray.
10. Position a lamb portion on each of the smaller pastry squares, leaving a 1cm border. Press down gently and brush the edges with the beaten egg.
11. Spread each lamb portion evenly with the pâté.
12. Top the pâté with a quarter of the mushroom mixture.
13. Place the larger pastry square over the lamb, neatly trim the edges and pinch all around the pastry to seal.
14. Brush the surface with beaten egg and sprinkle with the thyme.
15. Gently mark the surface of the pastry with the point of a sharp knife to allow any steam to escape.
16. Bake for 12-15 minutes for the lamb to be medium rare.
17. Leave to rest for 3-4 minutes before serving.
• Use ‘light’ puff pastry sheets to reduce the fat and saturated fat content of the recipe.
• Use a ruler or a template to ensure the pastry squares are the same size.
• This dish can be served with seasonal vegetables and boiled new potatoes.
Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?
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