Meats Recipes - Minted Lamb Puffs

Ingredients                                        

• 30 ml/2 tbsp olive oil

• 1 leek, finely chopped

• 450 g/1lb/4 cups minced (ground) lamb

• 15 ml/1 tbsp chopped mint

• 75 g/3 oz/3/4 cup cooked long-grain rice

• 10 ml/2 tsp clear honey

• 2 tomatoes, skinned, seeded and chopped

• Salt and freshly ground black pepper

• 375 g/13 oz puff pastry (paste)

• 30 ml/2 tbsp mint jelly (clear conserve)

• 1 egg, beaten

---

Method:

1. Heat the oil in a pan. Add the leek and fry (sauté) for 3 minutes until soft.

2. Remove from the heat. Add the lamb, mint, rice, honey, tomatoes and a little salt and pepper. Shape into 4 cakes.

3. Grill (broil) until brown on both sides. Roll out the pastry and cut into quarters. Trim to squares.

4. Place a spoonful of mint jelly on each and top with a meat cake. Brush the edges of the pastry with egg and fold over to form parcels.

5. Place, sealed sides down, on a dampened baking sheet. Brush the tops with egg. Make leaves out of trimmings, lay on top and brush again.

6. Bake at 200°C/400°F/gas mark 6 for 25 minutes until the pastry is puffy and golden and the meat is cooked through. Serve hot.