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Lamb Cutlets In Puff Pastry With Sun Dried Tomatoes

A tasty way to serve lamb cutlets and only one cutlet is required per person as the puff pastry makes them more filling. Serve with a green salad and new potatoes. Serves 4

Oven: Preheat to 200C/Fan180C/Gas 6

Roll out the pastry thinly into a rectangle of about 46x20cm on a floured board. Cut evenly into 8 long strips. Brush with a little of the beaten egg. Place a cutlet on the work surface and put 2 sundried tomatoes on the flesh. Scatter 1/4 of the garlic over.

Then, starting at the narrow end, carefully wind a strip of pastry around the cutlet, egg side up, overlapping each piece slightly. Use 2 strips of pastry for each cutlet. Pinch the ends to seal. Brush the pastry wrapped cutlet with beaten egg.

Repeat with the other three cutlets. Place on a greased baking tray and cook for about 30 minutes until golden.

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– Ingredients –

4 lamb cutlets

8oz/250g puff pastry

8 sundried tomatoes

2 garlic cloves minced

1 egg beaten

2 Tbsp flour

– Author –

Tessa Patterson, Thrifty Cook View on author website Purchase Ingredients

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