Pierre's Lamb Wellingtons With Mushroom and Spinach Duxelles Recipe - Recipezazz.com
From Australian Junior Masterchef and created by 12 year old Pierre. Please note that our puff pastry sheets are approximately 22cm to 23cm square.
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Ingredients
- 2 tablespoons olive oil
- 400 grams fresh lamb backstraps (two 200 grams each)
- 40 grams butter
- 16 whole mushrooms (small mixed button thinly sliced)
- 200 grams fresh baby spinach
- 3 puff pastry sheets (frozen, thawed in the fridge)
- 2 tablespoons Dijon mustard
- 1 large egg (lightly beaten)
- 2 potatoes (Desiree finely chopped)
- 1 sweet potato (small orange kumara peeled finely chopped)
- 2 garlic cloves (thinly sliced)
- 1 yellow onion (large halved thinly sliced)
- 60 ml olive oil (1/4 cup)
- 70 grams pine nuts (1/2 cup toasted)
- 2 teaspoons thyme leaves (finely chopped)
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