Australian Butchers' Guild
- Meat Lamb
- Cut Mince
Delicious hot or cold!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Mince | 600g | 2.4kg | 6kg | |
| Breadcrumbs | Dried | 60g | 240g | 600g |
| Curry Powder | Hot Madras | 10g | 40g | 100g |
| Baby Peas | Frozen | 100g | 400g | 1kg |
| Carrot | Grated | 100g | 400g | 1kg |
| Ginger | Grated | 10g | 40g | 100g |
| Puff Pastry | 250mm x 250mm Sheets | 2 | 8 | 20 |
| Foil Pie Dish | 140mm x 30mm Deep | 2 | 8 | 20 |
| Egg Glaze | 10ml | 40ml | 100ml |
Preparation
BUTCHER - PREPARATION/METHOD
1. Combine lamb, breadcrumbs, curyr powder, peas, carrot and ginger. Mix well together. Spray foil dish lightly with oil.
2. Cut sheet of pastry in half. Place 2 rectangles of pastry side by side with short edges slightly over lapping, to form a long rectangle approximately 120mm x 480mm.
3. Using a sausage filler, roll lamb into a long sausage 20mm diameter, place along long edge of pastry and roll carefully to fully enclose filling.
4. Beginning at one end, gently roll pastry to form a spiral. Place in a pre-prepared foil pie dish. Brush with egg glaze and sprinkle with extra curry powder.
RETAIL PRESENTATION
Display in foil trays ready to bake.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat fan forced oven to 200°c.
2. Bake swirl in foil pie dish on a baking tray for 30 minutes until pastry is golden brown and filling is cooked through.
SERVING SUGGESTION
Serve cut into wedges, accompanied with your favourite chutney. Delicious warm or cold.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Ideal to promote during picnic season.
