Lamb burger Wellington

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Ingredients

  • 500g lamb mince
  • 8-12 mint leaves
  • 50g feta cheese
  • 2 garlic cloves
  • Salt and freshly ground black pepper
  • 200g puff pastry
  • 1 egg, beaten, for glazing

That’s goodtoknow

Use beef mince instead of lamb and fill with cooked bacon and grated Cheddar instead of feta and mint.

Method

  1. Divide the mince into four equal-sized balls.
  2. Take two cooking rings and press two of the balls into each ring to make a pattie.
  3. Layer the mint, garlic and feta on the top of the first pattie, then put the second pattie on top.
  4. Divide the pastry into four rectangles. Flour a surface and roll out to 0.5cm thick.
  5. Remove the pattie ‘sandwiches’ from the rings and lay each on a rolled out sheet of pastry. Bring all the sides together to form a parcel.
  6. Lay out another sheet of pastry and repeat the wrapping to ensure the lamb burger is completely sealed.
  7. Brush with beaten egg and add a grind of pepper.
  8. Preheat the oven to 180°C/350°F/Gas 4 and cook the Wellingtons for 40-45 mins.

By Keith Kendrick

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