Pierres Lamb Wellingtons With Mushroom And Spinach Duxelles Recipes

PIERRE'S LAMB WELLINGTONS WITH MUSHROOM AND SPINACH DUXELLES

Steps:

• Preheat oven to 220°C.
• Heat oil (2 tablespoons) in a large frying pan over medium high heat and add lamb and cook for 1 minutes each side or until browned, romove and set aside.
• Melt butter in the frying pan over medium high heat and add mushrooms and cook stirring occasionally for 2 minutes or until softened and then add half the spinach and cook a further 1 minute or until wilted and then set the mushroom duxelles aside to cool.
• Place a sheet of puff pastry on a piece of baking paper and place a piece of lamb in the centre of the pastry sheet and spread with 1 teaspoon Dijon mustard and then spoon half the muchroom duxelles over the lamb.
• Fold pastry over lamb and roll up like a parcel, turning seam side down and trim ends and seal with a fork and then lightly brush with egg and repeat to make another wellington.
• Cut remaining sheet of pastry into 2cm strips and place over wellington in a lattice patter, pressing edges to seal, lightly brush with egg and place on an oven tray, then bake for 20 minutes or until golden.
• Meanwhile heat oil in a large deep frying pan over medium high heat and add potatoes, sweet potato, garlic and onion.
• Season then cook stirring occasionally for 10 minutes or until tender and then add the remaining spinach and cook, stirring for 1 minutes or until wilted and then stir in pine nuts and thyme and season to taste.
• Ciut the wellingtons in half, then divide among plates and serve with vegetables.