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Ingredients
Lamb Pockets
- 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
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.
Rinse bean and blanch for about 6 minutes. Shock in ice water and drain well.
Rinse lamb, pat dry, season with salt and pepper and sear in hot oil. Remove and set aside.
Preheat the oven to 180°C (approximately 350°F).
Spread dough on the work surface and sprinkle with turkey and top with beans. Add lamb and wrap up dough.
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.
For the cream: Rinse peppers, cut in half and remove seeds and ribs. Finely dice and fry in a pan with hot butter.
Drain artichokes, purée with crème fraîche and season with salt, pepper and lemon juice.
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.