- 0:40 Prep
- 4 Servings
- Capable cooks
Delight the young and young-at-heart with these crunchy lamb wellington pops.
Ingredients
- 8 lamb cutlets, French trimmed
- 4 sheets frozen puff pastry, partially thawed
- 40g quince paste, cut into 5g slices
- 1 egg, lightly whisked
Minted pea smash
- 30g butter
- 2 French shallots, finely chopped
- 450g (3 cups) frozen peas
- 2/3 cup fresh mint leaves, chopped
- 2 tablespoons creme fraiche
Method
- Step 1Preheat oven to 220°C/200°C fan forced. Heat a large non-stick frying pan over high heat. Spray lamb with oil. Season. Cook, in 2 batches, or 30 seconds each side or until browned. Transfer to a plate lined with paper towel.
- Step 2Use an 9cm round cutter to cut 8 discs from pastry. Use a 10cm round cutter to cut 8 discs from remaining pastry. Divide the 9cm discs among 2 lined baking trays. Top each round with a lamb cutlet and a slice of quince paste. Top each cutlet with a 10cm disc. Press to seal and crimp the edges. Brush with egg. Season with pepper. Bake for 14 minutes or until golden.
- Step 3Meanwhile, for pea smash, heat butter in the frying pan over medium heat. Add shallot and stir for 2 minutes or until soft. Stir in peas for 5 minutes or until tender. Cool for 2 minutes. Stir in mint and crème fraiche. Season. Use a potato masher to coarsely mash.
- Step 4Divide among plates and top with lamb.
- High fibre
- Low carb
- Lower gi
Nutrition
2915 kj
Energy
40g
Fat Total
22g
Saturated Fat
11g
Fibre
33g
Protein
48g
Carbs (total)
All nutrition values are per serve
Notes
Use it up! With its slightly sour taste, crème frâiche is a milder option than sour cream. Stir it through mashed potatoes for a hit of indulgent creamy flavour, or add to pasta bakes. It’s also delicious with fresh berries, sprinkled with cinnamon sugar.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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