METHOD
Heat 2 tablespoons olive oil in frying pan. Sear lamb fillets all over till browned. Remove from pan and set aside. Fry mushrooms and garlic lightly. Remove from pan with slotted spoon and set aside. Mix together pâté, mushrooms, garlic, chopped mangoes and walnuts. Season. Wash spinach leaves and place in saucepan. Cook gently till wilted. Squeeze water out well. Cool. Place ready-rolled pieces of puff pastry on board. Lay spinach leaves on top. Spread pâté mixture over spinach, then place fillets of lamb on each and fold into two neat parcels. Brush with beaten egg and place on baking tray. Rest in fridge for 10 minutes, then bake at 400ºF/200ºC/Gas 6 for 20-25 minutes till pastry is crusty and golden. Serve sliced thickly with some warmed slices of mango on the side.
MRS RUSSELL'S RECIPES
Many more delicious recipes can be found in Mrs Russell's cookbook, I
Love Food - follow the link for further details.
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