Stuffed Leg Of Lamb In Puff Pastry
|Lamb leg||1 (1 1/2 Kg After Boning)|
|Chicken liver pate||60 Gram|
|Fine dry breadcrumbs||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Frozen puff pastry||16 Ounce (1-2 Packets)|
|Egg||1 (For Glazing)|
|Water||3 Tablespoon (For Glazing)|
Ask the butcher to bone and butterfly the leg of lamb making sure that the meat is as little cut about as possible, it should form a large, flat slab of meat.
Preheat the oven to 160Â°C (325Â°F).
In the work bowl place the kidneys which have been cut into rough cubes.
Process for 5-8 seconds.
Add the remaining ingredients and process until combined but not too fine.
Spread the stuffing over the meat and neatly roll the meat.
Using butcher's twine tie the roll at 5 cm (2 in) intervals.
Roast for 45 minutes.
Take out of the oven and permit to cool.
Heat the oven to 190Â°C (375Â°F).
Cut the roll into slices 2 cm (3/4 in) thick.
Each slice should contain some of the stuffing.
On a floured surface roll out defrosted pastry into a strip about 25 cm (10 in) wide.
Cut it in 20-25 cm (8-10 in) long pieces.
On each place a slice of the meat.
Brush the edges and fold them over to form an envelope.
Reverse the wrapped meat until the smooth side is up.
In the centre cut a small hole and glaze the pastry with the lightly beaten egg-water mixture.
Decorate with some pastry leaves.
Bake the pieces for about 20 minutes or until the pastry is light brown.