Lamb burger Wellington

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  • 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.


  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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