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How to make Lamb & spinach wellingtons

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 300g button mushrooms, chopped
  • 2 garlic cloves, chopped
  • 1/2 onion, chopped
  • 2 tbs olive oil
  • 2 x 300g lamb backstrap fillets
  • 1 tbs Dijon mustard
  • 8 large English spinach leaves, trimmed, blanched, pat dry
  • 4 frozen puff pastry sheets, thawed, cut in half
  • 1 egg, lightly beaten
  • Steamed green beans, to serve
  • Baby (Dutch) carrots, to serve

Method

  • Step 1 Preheat the oven to 220C and line a baking tray with baking paper.
  • Step 2 Whiz the mushroom, garlic and onion in a food processor until a rough paste.
  • Step 3 Heat 1 tbs oil in a large frypan over medium-high heat. Add the mushroom paste and cook, stirring, for 3-4 minutes until cooked. Season, then transfer to a bowl and allow to cool.
  • Step 4 Heat remaining 1 tbs oil over high heat. Season lamb, then cook for 2 minutes each side or until browned. Transfer to a plate and chill for 10 minutes to cool.
  • Step 5 Cut lamb in half widthways, then brush with the mustard. Place a large sheet of paper towel on the bench top, then top with 2 spinach leaves to form a 15cm square. Spread one-quarter of the mushroom paste over the spinach, then top with 1 lamb piece. Using the paper towel as an aid, roll lamb to encase in the spinach, then place in the centre of a pastry piece. Cover with a second pastry piece, press the edges to seal, then trim. Brush the top with egg. Repeat with the remaining spinach, mushroom paste, lamb and pastry to make 4 wellingtons.
  • Step 6 Place the wellingtons on the baking tray and bake for 17-18 minutes until pastry is golden. Remove from the oven and rest for 5 minutes. Serve with the steamed beans and carrots.