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Lamb & spinach wellingtons
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious and stunning lamb Wellington.
Ingredients:
  • 300g button mushrooms, chopped
  • 2 garlic cloves, chopped
  • 1/2 onion, chopped
  • 2 x 300g lamb backstrap fillets
  • 23.40 gm Dijon mustard
  • 8 large English spinach leaves, trimmed, blanched, pat dry
  • 4 frozen puff pastry sheets, thawed, cut in half
  • 1 egg, lightly beaten
  • Steamed green beans, to serve
  • Baby (Dutch) carrots, to serve
Instructions:
  • Preheat your oven to 220C and prepare a baking tray lined with baking paper.
  • Blend the mushrooms, garlic, and onion in a food processor until a coarse paste forms.
  • In a large frypan over medium-high heat, warm up 1 tablespoon of oil. Cook the mushroom paste, stirring occasionally, for 3-4 minutes until it's nicely cooked. Season with your favorite seasonings, then move it to a bowl to cool down.
  • In a hot pan, add the remaining tablespoon of oil. Season the lamb and sear for 2 minutes on each side until browned. Place the lamb on a plate and let it chill for 10 minutes to cool down.
  • Cut the lamb in half widthways and coat with mustard. On a clean work surface, layer a large sheet of paper towel and place two spinach leaves to make a 15cm square. Spread a quarter of the mushroom paste over the spinach and top with one piece of lamb. Roll the lamb to wrap it in the spinach using the paper towel for help, then place it in the center of a piece of pastry. Top with another pastry piece, seal the edges, and trim excess dough. Brush the top with egg wash. Repeat the process with the remaining ingredients to make a total of 4 Wellingtons.
  • Arrange the Wellingtons on a baking tray and bake until the pastry turns golden, for about 17-18 minutes. Let them rest for 5 minutes once out of the oven. Serve alongside steamed beans and carrots.

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