Lamb a La Wellington

Description

Wellington is usually made from beef, which is wrapped in puff pastry and baked. Sometimes the dough lay fried mushrooms, and even meat pre-wrapped in a pancake. For variety, wrap in puff pastry lamb, and instead of mushrooms, add the raspberries. Meat with sweet and sour sauce in the dough turns out insanely delicious.

Ingredients

Lamb

800 g
Rosemary

3 sprig
Puff pastry

400 g
Raspberry

300 g
Sugar

0.5 cup
Chicken egg

1 piece
Butter

25 g
Olive oil

2 Tbsp
Salt
Black pepper

Cooking

Ingredients.

1. Melt the butter in a frying pan with a thick bottom, add sugar and cook one minute until the mixture began to caramelize.

2. Add the raspberries and cook, stirring frequently so that the sauce thickens.

3. Strain through a sieve to remove the raspberry seeds. You should get a thick mixture the consistency of jam.

4. The meat season with salt and pepper and sprinkle with chopped rosemary leaves. Fry in a little olive oil for 2 minutes on each side, and cut into large pieces.

5. Puff pastry cut into squares, on top put a few slices of meat and a heaping teaspoon of the raspberry sauce.

6. Edge brush with beaten egg and to take in the form of envelope. The top spread the beaten egg and stick in each Patty on a small sprig of rosemary.

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