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Lamb and mushroom parcels recipe

5 ratings

Try these flavoursome lamb and mushroom parcels; they're loaded with tender braised lamb pieces and juicy chestnut mushrooms all wrapped up in a light puff pastry. See method

Serves 6
20 mins to prepare and 2 hrs 40 mins to cook
712 calories / serving

Ingredients

700g (1lb 8oz) lamb breast
1l (1 3/4pt) hot lamb stock
1 tbsp butter
1 tbsp olive oil
250g (9oz) chestnut mushrooms, finely chopped
2 garlic cloves, crushed
1 tbsp thyme leaves
1 tbsp plain flour, for dusting
500g x light ready-made puff pasty
4 tbsp redcurrant sauce
1 medium free-range egg, lightly beaten
pinch of sea salt
red wine gravy (see tip)
green beans, to serve

Each serving contains

Energy
2975kj
712kcal 36%
Fat
42g 60%
Saturates
19g 93%
Sugars
9g 10%
Salt
0.8g 13%

of the reference intake
Carbohydrate 46.8g Protein 36.5g Fibre 0.7g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Place the lamb breast joint in a small casserole dish and cover with the lamb stock. Cover with a lid and cook in the oven for 2 hours. Once cooked remove from the stock and leave to cook slightly while you prepare the mushrooms.
Heat the butter and oil in a large frying pan and sauté the mushrooms, garlic and thyme for 10 minutes until the liquid has cooked off.
Dust a work surface with a little plain flour, then roll out the pastry to approx 40cm square (16in). Cut into 4 x 20cm (8in) squares and divide the mushrooms between the centre of the 4 pasty squares.
Cut the string from the lamb and slice into 4 rounds. Place these on top of the mushrooms and spread over 1 tbsp of the redcurrant sauce on each one.
Wrap the pastry over the lamb, folding over the edges to form parcels. Brush the egg along the edges to stick the pastry together and over the top to help colour the pastry while cooking. Transfer to the oven and bake for 25-30 minutes until golden, and sprinkle with a pinch of sea salt. Serve with red wine gravy and green beans.

Tip: To make a simple red wine gravy, pour 150ml (5fl oz) red wine into a small saucepan with 400ml (14fl oz) hot lamb stock and 2tbsp redcurrant jelly. Mix together 2tbsp cornflour with 2tbsp cold water, then stir into the gravy in the pan. Bring to the boil, then simmer until thickened.

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