Lamb & Rosemary Envelopes
These delightful puff pastry parcels are filled with succulent lamb steaks, tangy cranberry sauce, and fragrant rosemary. A perfect combination of flavors wrapped in flaky pastry, these parcels are sure to impress your guests and make for a special meal.
— Constant Cookbook
Ingredients
- 4 rounded tbsp cranberry sauce
- 375g pack ready-rolled puff pastry
- 1 egg , beaten
- leaves from 3 sprigs of rosemary , chopped, plus 4 sprigs
- 4 boneless lamb leg steaks about 100g/4oz each
Instructions
- Season on the lamb all over and sprinkle with chopped rosemary. Heat 1 tbsp oil in a pan and fry the lamb for about 2 minutes on each side, until browned. Transfer to a plate and leave to cool.
- Unroll the pastry and cut into four rectangles. Roll out each piece large enough to enclose the lamb.
- Place a lamb steak on each piece of pastry, then pop 1 rounded tbsp cranberry sauce on each.
- Brush the pastry edges with a little beaten egg, then fold over to enclose the lamb, pinching the edges to seal. (You can freeze at this point, or prepare and chill up to 4 hours ahead.) Place on a baking sheet and chill for 20 minutes to set the pastry (if there’s time). Preheat the oven to 200C/gas 6/fan 180C.
- Brush the parcels with beaten egg, stick a rosemary sprig into the top of each and bake for 20-25 minutes until puffed and golden. Serve with your choice of green vegetables.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 583 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 0.25 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 0.95 milligram of sodium
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