4 lamb cutlets
4 tsp mint jelly
250 g puff pastry
1 medium size egg, lightly beaten
cutlet frills
watercress
tomato wedges
4 tsp mint jelly
250 g puff pastry
1 medium size egg, lightly beaten
cutlet frills
watercress
tomato wedges
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.
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.
serving amount
serves: 2
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