Pierre's Lamb Wellingtons With Mushroom And Spinach Duxelles

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 (200 g) lamb backstraps
• 40 g butter
• 16 mixed mushrooms (small button thinly sliced)
• 200 g baby spinach
• 3 sheets puff pastry (frozen thaw in the fridge)
• 2 tablespoons dijon mustard
• 1 egg (lightly beaten)
• 2 potatoes (desiree finely chopped)
• 1 sweet potato (small orange kumara peeled finely chopped)
• 2 garlic cloves (thinly sliced)
• 1 onion (large halved thinly sliced)
• 60 ml olive oil (1/4 cup)
• 70 g pine nuts (1/2 cup toasted)
• 2 teaspoons thyme leaves (finely chopped)

Recipe

• 1 preheat oven to 220°c.
• 2 heat oil (2 tablespoons) in a large frying pan over medium high heat and add lamb and cook for 1 minutes each side or until browned, romove and set aside.
• 3 melt butter in the frying pan over medium high heat and add mushrooms and cook stirring occasionally for 2 minutes or until softened and then add half the spinach and cook a further 1 minute or until wilted and then set the mushroom duxelles aside to cool.
• 4 place a sheet of puff pastry on a piece of baking paper and place a piece of lamb in the centre of the pastry sheet and spread with 1 teaspoon dijon mustard and then spoon half the muchroom duxelles over the lamb.
• 5 fold pastry over lamb and roll up like a parcel, turning seam side down and trim ends and seal with a fork and then lightly brush with egg and repeat to make another wellington.
• 6 cut remaining sheet of pastry into 2cm strips and place over wellington in a lattice patter, pressing edges to seal, lightly brush with egg and place on an oven tray, then bake for 20 minutes or until golden.
• 7 meanwhile heat oil in a large deep frying pan over medium high heat and add potatoes, sweet potato, garlic and onion.
• 8 season then cook stirring occasionally for 10 minutes or until tender and then add the remaining spinach and cook, stirring for 1 minutes or until wilted and then stir in pine nuts and thyme and season to taste.
• 9 ciut the wellingtons in half, then divide among plates and serve with vegetables.