| 4 large
lamb cutlets, salt & pepper, 15 g (.5 oz) butter, 75 g (3 oz) mushrooms finely
chopped, 125 g (4 oz) chicken livers finely chopped, 1 clove garlic crushed, 1
tablespoon red wine, 1 tablespoon chopped parsley, .25 teaspoon mixed dried herbs,
1x368 g (13 oz) packet frozen puff pastry thawed, 1 egg beaten Method:
Season the lamb cutlets iwth salt & pepper. Cook under a preheated grill for
10 to 12 minutes until golden. Drain on kitchen paper; allow to cool. Melt the
butter in a pan, add the mushrooms, livers, garlic, wine, herbs, and salt &
pepper to taste. Cook for 10 minutes, then increase the heat until the liquid
has evaporated. Cool. Roll out the pastry and cut into 15 cm (6 inch) squares.
Place a little mushroom mixture in the middle of each square, place a cutlet on
top and spread with the remaining mixture. Brush the pastry edges with egg, then
wrap around each cutlet. Press the edges together to seal. Place on a baking sheet
and brush with egg. Bake in a preheated hot oven, 220 C (425F), Gas Mark 7, for
15 to 20 minutes until golden. Serve immediately, garnished with mushrooms and
rosemary. |
