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Lamb wellington pops with minted pea smash
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Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Impress all with these fun and crispy lamb wellington pops!
Ingredients:
  • 8 lamb cutlets, French trimmed
  • 4 sheets frozen puff pastry, partially thawed
  • 40g quince paste, cut into 5g slices
  • 1 egg, lightly whisked
  • 30g butter
  • 2 French shallots, finely chopped
  • 450g (3 cups) frozen peas
  • 165.00 ml fresh mint leaves, chopped
  • 40.00 gm creme fraiche
Instructions:
  • 1. Preheat your oven to 220°C (200°C fan forced) while heating a large non-stick frying pan over high heat. 2. Lightly spray the lamb with oil and season it. 3. Cook the lamb in two batches for 30 seconds each side or until nicely browned. 4. Transfer the lamb to a plate lined with paper towel.
  • Cut 8 discs using a 9cm round cutter from the pastry. Cut another 8 discs using a 10cm round cutter from the remaining pastry. Arrange the 9cm discs on 2 lined baking trays. Place a lamb cutlet and a slice of quince paste on each round. Top with a 10cm disc, then press to seal and crimp the edges. Brush with egg, season with pepper, and bake for 14 minutes or until golden.
  • To make the pea smash, melt butter in a frying pan over medium heat. Cook shallot until soft, about 2 minutes. Add peas and cook until tender, about 5 minutes. Let it cool for 2 minutes, then mix in mint and crème fraiche. Season to taste and roughly mash using a potato masher.
  • Plate the dish and generously layer the succulent lamb on top.

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