- 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
- 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
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