Lamb Pockets

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Lamb Pockets
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
For the lamb
80 grams turkey breasts (ready to cook, skinless)
70 milliliters Whipped cream
6 Tbsps Lamb au jus
350 grams green Beans
salt
500 grams Lamb loin (ready to cook, boneless)
freshly ground peppers
2 Tbsps olive oil
4 Brick pastry (prepared)
3 Tbsps butter
For the cream
1 red Bell pepper
3 Artichoke bottoms (prepared)
½ Tbsp Crème fraiche
lemon juice
How healthy are the main ingredients?
Whipped creamolive oilsalt

Preparation steps

1.

For the meat: Rinse turkey and pat dry, cut into small cubes and place briefly in freezer. Puree with cream and season with a little jus.

2.

Rinse bean and blanch for about 6 minutes. Shock in ice water and drain well.

3.

Rinse lamb, pat dry, season with salt and pepper and sear in hot oil. Remove and set aside.

4.

Preheat the oven to 180°C (approximately 350°F). 

5.

Spread dough on the work surface and sprinkle with turkey and top with beans. Add lamb and wrap up dough. 

6.

Heat 2 tablespoons butter in a pan and fry dough until golden brown on all sides. Remove and place on a baking sheet and cook for 2-3 minutes in the oven. Turn off oven and leave pastries in oven. 

7.

For the cream: Rinse peppers, cut in half and remove seeds and ribs. Finely dice and fry in a pan with hot butter.

8.

Drain artichokes, purée with crème fraîche and season with salt, pepper and lemon juice.

9.

Pour puree into plates and top with diced peppers. Add a lamb pastry and garnish with remaining jus. Serve with olive mashed potatoes, as desired.

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