Lamb Parcels En Papillote Recipes

Steps:

• In a large pot, combine the ground lamb, onion, chilies, soy sauce and Worcestershire sauce. Season with ginger and garlic pastes, white pepper, cinnamon, cardamom and cloves. Cook, stirring occasionally, over medium heat until the meat is evenly browned and the onions are tender, about 15 minutes. Mix in cilantro, cover and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Lay sheets of puff pastry out on a lightly floured surface. Cut each one into 9 squares and roll out to 1/4 inch thickness. Spoon about 1 1/2 tablespoons of the meat mixture into the center of each square. Brush the edge with water, fold corner over to form a triangle, and press to seal. Do not overstuff the triangles, or they will burst in the oven. Place the patties onto a foil lined baking sheet leaving at least an inch between each one. Brush the tops lightly with beaten egg.
• Bake for 12 to 15 minutes in the preheated oven, or until golden brown all over. Serve hot for best flavor.

Steps:

• Season on the lamb all over and sprinkle with chopped rosemary. Heat 1 tbsp oil in a pan and fry the lamb for about 2 minutes on each side, until browned. Transfer to a plate and leave to cool.
• Unroll the pastry and cut into four rectangles. Roll out each piece large enough to enclose the lamb.
• Place a lamb steak on each piece of pastry, then pop 1 rounded tbsp cranberry sauce on each.
• Brush the pastry edges with a little beaten egg, then fold over to enclose the lamb, pinching the edges to seal. (You can freeze at this point, or prepare and chill up to 4 hours ahead.) Place on a baking sheet and chill for 20 minutes to set the pastry (if there's time). Preheat the oven to 200C/gas 6/fan 180C.
• Brush the parcels with beaten egg, stick a rosemary sprig into the top of each and bake for 20-25 minutes until puffed and golden. Serve with your choice of green vegetables.

Steps:

• Preheat the oven to 200 degrees centigrade.
• Cut four 40cm circles out of baking parchment. Rub each circle with a little olive oil, then place a leg steak on one half. Scatter over the onion, garlic, oregano, and a little salt and pepper.
• Top with a bay leaf and then fold in half to form a semi circle. Fold over the edges to seal then, just before you have completely enclosed the steak, pour in a little white wine, then finish off the folding, ensuring that the steaks are completely sealed.
• Place the parcels on a baking sheet and bake for 30 minutes. Carefully transfer each parcel to a plate and serve.

Steps:

• Preheat oven to 400°. In a large bowl, combine onion, cumin and paprika. Crumble lamb over mixture and mix well. Shape into eighteen 1/2-in.-thick mini patties. In a large skillet, cook patties in oil in batches over medium heat until a thermometer reads 160° and juices run clear, 3-4 minutes on each side., On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12x12-in. square. Cut each into nine squares. Place a patty in the center of each square; top with cheese. Lightly brush egg over edges of pastry. Bring opposite corners of pastry over patty; pinch seams to seal tightly., Place seam side up on a 15x10x1-in. baking pan; brush with egg. Bake until pastry is golden brown, 18-22 minutes., Place sauce ingredients in a food processor; cover and process until blended. Serve with bundles.