4 lamb cutlets
½ lb/250g field fare puff pastry (defrosted)
8 sundried tomatoes or 2 fresh tomatoes
2 garlic cloves minced
2 tbsp flour
Roll out the pastry thinly into a rectangle of about 18” x 8”/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, or 2 slices of fresh tomato on the flesh. Scatter ¼ 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. Don’t rush as practice makes perfect! 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.