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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 3 1/2 lb Best ends of lamb - filleted, (with bones minced for stock)
- 3 ounce Onion, peeled and minced
- 3 ounce Carrots, peeled and minced
- 3 ounce Celery, minced
- 2 ounce Leek, minced
- 4 x Ripe tomatoes
- 1 ounce Tomato puree
- 1 3/4 pt Chicken stock Bouquet garni
- 7 ounce Plain white flour
- 6 ounce Coarse sea salt
- 1 Tbsp. Thyme and rosemary leaves, minced
- 1 lrg Egg, beaten
- 1 x Egg yolk
- 2 Tbsp. Dijon mustard
- 4 ounce Fresh white breadcrumbs
- 2 ounce Parsley, minced
- 1 ounce Thyme leaves, finely minced
- 1 x Clove garlic, peeled and crushed
- 2 Tbsp. Extra virgin olive oil
- 1 x Beaten egg
- 4 x Portions of mashed potato with goat's, (see following cheese, recipe)
- 4 x Portions wilted spinach
Direcciones
- 1 Heat 2 tbsp extra virgin olive oil in a deep pan, add in the bones and colour for a few min. Place into a preheated oven set at Gas 6 for 30 min.
- 2 Remove from the oven, add in the vegetables, retaining the tomatoes and cook on the stove over a medium heat for five min. Add in the tomatoes, tomato puree, chicken stock and bouquet garni.
- 3 Bring to the boil, skim off any impurities which rise to the surface and allow the stock to simmer for an hour.
- 4 For the Pastry: Mix the flour and sea salt, and add in the herbs, egg and egg yolk. Mix to create a smooth dough. It's important to achieve the correct consistency. If the dough feels too dry, add in some cool water, and if it's too wet add in a little flour. The dough mustn't be too wet.
- 5 Cover the pastry with clingfilm and place in the fridge for at least an hour to allow it to rest. Slowly blend the breadcrumbs, pastry, thyme and garlic in a processor, adding sufficient oil to bind the ingredients together.
- 6 Heat a little oil in a frying pan, season the fillets with freshly grnd black pepper, but no salt, and seal quickly on all sides in the warm pan. Remove and dry on kitchen paper.
- 7 Roll out the salt pastry into rectangles, spread a little Dijon mustard over the fillets and roll into the breadcrumbs mix.
- 8 Place the fillets in the centre of the pastry and roll up, covering the meat. Tuck under the edges and brush with beaten egg. Cook in a preheated oven set at Gas 7 for 10 min.
- 9 Strain the stock and boil rapidly to reduce by two thirds. Check and if necessary adjust the seasoning.
- 10 To serve, cut open the pastry, lift out the fillets and carve them on a plate. Surround with neat egg-shaped portions of goat's cheese potato and wilted spinach, and spoon a little stock around the dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 473g | |
| Recipe makes 4 servings | |
| Calories 636 | |
| Calories from Fat 169 | 27% |
| Total Fat 19.18g | 24% |
| Saturated Fat 3.35g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 16891mg | 704% |
| Potassium 1280mg | 37% |
| Total Carbs 100.68g | 27% |
| Dietary Fiber 11.8g | 39% |
| Sugars 7.76g | 5% |
| Protein 17.77g | 28% |
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