Description
Flaky pastry pockets filled with tender lamb, kale, and potatoes. A hearty and satisfying appetizer.
Ingredients
Units
Scale
- 2 lbs (907 g) lamb neck rosettes
- 2 tbsp plain flour
- 2 medium red skinned potatoes (cubed)
- 3 stems shredded kale
- 3 cups (710 ml) vegetable stock
- 1 large chopped tomato
- 1 chopped leek
- chopped thyme and oregano
- 0.5 tsp smoked paprika
- pre-prepared puff pastry sheets
- 1 egg, sea salt and pepper
Instructions
- Season the lamb necks with salt, pepper, and flour.
- Brown the lamb necks in oil until golden brown on both sides.
- Deglaze the pan with stock, scraping up caramelized bits.
- Add leek, tomato, herbs, and paprika; bring to a boil.
- Turn off the heat, add lamb necks, cover, and bake at 350°F (177°C) for 1 1/2–2 hours, or until the meat is falling off the bone.
- In a small pot, boil potatoes in seasoned water until cooked.
- Drain potatoes and let them steam dry.
- Remove lamb necks from the braising liquid and let cool.
- Shred the lamb meat, removing any bones or cartilage.
- Reduce the cooking liquid to a thick gravy.
- Return the shredded lamb to the gravy.
- Add kale and potatoes; stir to combine.
- Let the filling cool to room temperature.
- Cut out 15cm diameter rounds of puff pastry.
- Whisk an egg for egg wash.
- Place 2 heaped tablespoons of filling off-center on each pastry round.
- Brush the outer rim of pastry with egg wash.
- Bring together the edges of the pastry, pressing firmly.
- Pinch the pastry edge every 1cm.
- Make a 2mm incision on top of each pasty.
- Brush with more egg wash.
- Bake at 350°F (177°C) for 30–40 minutes, or until golden brown.
- Let cool for 10 minutes before serving.
- Serve with tomato sauce, tomato relish, or a salad.
Notes
- For a richer flavor, use lamb shoulder instead of lamb neck rosettes.
- To prevent soggy pastry, ensure the lamb filling is completely cool before assembling the pockets.
- Leftover pockets can be frozen for up to 3 months; reheat gently in the oven before serving.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 pastry
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100