4 lamb cutlets
salt and freshly ground black pepper
2 tbsp spoons oil
125 g smooth liver pate
250 g puff pastry
1 medium size egg beaten
tomato wedges
parsley sprigs
salt and freshly ground black pepper
2 tbsp spoons oil
125 g smooth liver pate
250 g puff pastry
1 medium size egg beaten
tomato wedges
parsley sprigs
method
1. Sprinkle the cutlets with salt and pepper. Heat the oil in a frying pan, add the cutlets and fry quickly until well browned. Let them cool, then spread each one with a quarter of the pate.
2. Roll out the pastry to a 30cm square and cut into 4 squares. Place a cutlet in the centre of each piece. Fold the pastry to enclose the filling and press the edges together to seal.
3. To freeze, place on a baking sheet and freeze uncovered until firm. Pack in a rigid box, seal, label and return to the freezer.
4. To serve, unwrap and place on a baking sheet. Brush with beaten egg and cut a slit in the top of each one. Cook from frozen in a preheated hot oven 220°C (425°F) Gas Mark 7 for 35 to 40 minutes.
Garnish with tomato wedges and parsley.
2. Roll out the pastry to a 30cm square and cut into 4 squares. Place a cutlet in the centre of each piece. Fold the pastry to enclose the filling and press the edges together to seal.
3. To freeze, place on a baking sheet and freeze uncovered until firm. Pack in a rigid box, seal, label and return to the freezer.
4. To serve, unwrap and place on a baking sheet. Brush with beaten egg and cut a slit in the top of each one. Cook from frozen in a preheated hot oven 220°C (425°F) Gas Mark 7 for 35 to 40 minutes.
Garnish with tomato wedges and parsley.
serving amount
serves: 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
