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Lamb and capsicum pastries
Lamb and capsicum pastries
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Tantalizing pastry-wrapped lamb with a hidden sweet and spicy capsicum surprise. Truly delightful!
Ingredients:
  • 1 red capsicum, halved, deseeded, finely chopped
  • 1 yellow capsicum, halved, deseeded, finely chopped
  • 82.50 ml chopped fresh continental parsley
  • 5.30 gm soy sauce
  • 5.50 gm sweet chilli sauce
  • 2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  • 8 lamb cutlets, French trimmed
  • 1 egg, whisked
  • Steamed green round beans, to serve
Instructions:
  • Preheat the oven to 220C and line a baking tray with non-stick baking paper. Mix red capsicum, yellow capsicum, parsley, soy sauce, and sweet chilli sauce in a small bowl.
  • Lay out the pastry on a tidy work surface, then slice each pastry sheet into 8 triangles by cutting them diagonally.
  • Take 1 lamb cutlet and position it in the middle of each pastry triangle. Brush the edges of the pastry with egg wash. Spoon a small amount of capsicum mixture on top of the lamb. Fold the corners of the pastry over the lamb to reveal the bone. Transfer the assembled pastries onto the prepared baking tray.
  • Brush the pastries with egg and bake in the oven for 10-12 minutes until puffed and golden. Divide onto serving plates with the beans and top with the rest of the capsicum mixture to serve.

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