Lamb Jalousie

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

Ingredients

• Servings: 4
• 15 g butter
• 225 g leeks (rinsed and finely sliced)
• 350 g lamb mince
• 150 ml low-fat milk
• 150 ml chicken stock
• 1 teaspoon dried sage
• 1 tablespoon lemon juice (fresh or bottled)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons cornflour
• 4 tablespoons double cream
• 500 g puff pastry
• 1 egg yolk (beaten to glaze)

Recipe

• 1 melt the butter in a shallow frying pan and saute the leeks over a medium heat for 5 minutes until slightly softened.
• 2 add mince and stir constantly for 5 minutes until browned.
• 3 stir in the milk, chicken stock, sage. lemon juice, and seasoning.
• 4 bring to the boil, cover and simmer for 10 minutes.
• 5 in a small bowl mix the cornflour with 2 tbsp water to form a smooth paste, then stir into the cream.
• 6 stir the cream mixture into the mince, simmer for another 5 minutes, then remove from the heat and allow to cool for about 20 minutes.
• 7 on a lightly floured surface roll out half the pastry and trim to a rectangle measuring 30x18 cm (12x7 inches).
• 8 roll the rest of the pastry into a rectangle about 2.5 cm (1 inch) longer and 2.5 cm (1 inch) wider and cut slashes 2.5 cm (1 inch) apart in the centre leaving a border of about 4 cm (1.5 inches) all around.
• 9 place the first piece of pastry on a lightly greased baking tray.
• 10 spoon the filling over evenly leaving a 2.5cm (1 inch) border.
• 11 brush the border with water then cover the filling with the other piece of pastry.
• 12 trim the edges then crimp together.
• 13 (it can now be chilled or frozen).
• 14 preheat the oven to 220c / 425f / gas 7.
• 15 brush the pastry with the egg yolk and bake at the top of the oven for about 25 minutesuntil golden brown.
• 16 serve.