25g/1oz
butter, 1 medium chopped onion, 2 cored and chopped lamb kidney's, 100g/4oz thinly
sliced mushrooms, 1 tablespoon chopped parsley, .5 teaspoon dried tarragon, salt
& freshly ground black pepper, 3 tablespoons wine or stock, 2 tablespoons
oil, 4 (175g/6oz) lamb chump chops, 1 (368g/13oz) packet defrosted frozen puff
pastry, beaten egg to glaze. Method:
Melt
the butter in a saucepan and cook the onion for 5 minutes. Add the kidney and
cook for 2-3 minutes. Stir in the mushrooms, parsley, tarragon, seasoning and
wine or stock. Cook for 2-3 minutes and leave to cool. Meanwhile heat the oil
in a frying pan and cook the chops for 3 minutes on each side. Allow to cool slightly.
Divide the pastry into four portions and roll out each to make a square large
enough to enclose the chops. Spoon a little of the kidney mixture on each square,
top with a chop and the remaining kidney mixture. Dampen the edges with water
and fold over to enclose the chops. Seal well and trim. Reserve any trimmings
to decorate. Glaze with beaten egg. Place on a dampened baking tray and bake in
a hot oven (220C, 425F, Gas Mark 7) for 25 minutes. Garnish with parsley and serve
with seasonal vegetables. |
