method
1. Preheat the oven to 220°C, 425°F, Gas Mark 7.
2. Roll out the pastry, cut into pieces large enough to wrap each cutlet in.
3. Place a cutlet on the centre of each pastry shape.
4. Place a 1 tsp of mint jelly onto each cutlet, wrap in pastry leaving a piece of bone showing. Brush with beaten egg.
5. Place on a baking sheet in the preheated oven for 10-20 minutes until the pastry is cooked.
6. Garnish with cutlet frills, watercress and tomatoes.
