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Lamb in plaited puff pastry

February 26, 2011

This recipe combines the leftovers from the lamb and chickpea sauce I made and froze last month with a Blue Peter recipe from my childhood that has remained a favourite through the years.

I defrosted the lamb by leaving it in the fridge overnight, and then put it in a saucepan on a low heat to thicken – if the content is too liquid it will leak out of the pastry and leave it too soft. I left the pastry out on the side to come to room temperature as the lamb sauce simmered on the stove.

To make the pastry plait, I rolled the puff out into a rectangle and scored it lengthways into narrow thirds. I then sliced into the sides of the rectangle to the score lines at one centimetre intervals. Spoon the lamb into the central third. Beat an egg and paint the ends of your ribbon strips. Working from the outside in, ‘plait’ the pastry ribbons so they overlap in the centre and then brush the top with beaten egg. Cook for 20 minutes at 220°C.

We had this with green beans. It was very tasty, and a fabulously easy way to totally re-invent a meal with little hassle.

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