Lamb Chops In Pastry Cases
|Lamb chops||6 Large|
|Butter||2 Ounce (50 gram)|
|Tomatoes||2 , skinned and chopped|
|Mushrooms||6 Ounce, minced (175 gram)|
|Cooked ham||4 Ounce, minced (125 gram)|
|Finely chopped fresh parsley||15 Milliliter (1 tablespoon)|
|Puff pastry||1 Pound (450 gram)|
|Water||30 Milliliter (2 tablespoons)|
Lay the chops on the rack in the grill pan.
Dot with half the butter, cut into small pieces, and sprinkle over salt and pepper to taste.
Grill the chops until they are browned on both sides.
Meanwhile, mix the tomatoes, mushrooms, ham, parsley and salt and pepper to taste together.
Melt the remaining butter and stir into the mixture.
Roll out the dough into six rectangles, each large enough to enclose a chop.
Put a tablespoon of the tomato mixture in the centre of each dough piece and top with a chop.
Spoon the remaining tomato mixture over the top.
Beat the egg yolks and water together and brush around the edges of the dough.
Fold and seal the edges to enclose the chop.
Transfer to a baking sheet.
Brush with the remaining egg mixture.
Put into the oven preheated to hot (220°C/425°F or Gas Mark 7) and bake for 20 to 25 minutes, or until the pastry is puffed up and golden brown.