Australian Butchers' Guild
- Meat Lamb
- Cut Mince
Just like nanna used to make!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Mince | 300g | 1.2kg | 3kg | |
| Mixed Vegetables | Frozen | 150g | 600g | 1.5kg |
| Brown Onion | Finely Chopped | 50g | 200g | 500g |
| Breadcrumbs | Fresh | 20g | 80g | 200g |
| Flat Leaf Parsley | Finely Chopped | 10g | 40g | 100g |
| Sea Salt | Flakes | 1g | 4g | 10g |
| Black Pepper | Cracked | 1g | 4g | 10g |
| Puff Pastry Sheets | 240mm x 240mm | 2 | 8 | 20 |
| Egg Glaze | 20g | 80g | 200g |
Preparation
BUTCHER - PREPARATION/METHOD
1. Combine lamb, vegetables, onion, breadcrumbs, parsley, salt and pepper. Roll into balls approximatley 60g each.
2. Cut each pastry sheet into 4 x 120mm squares. Place a lamb ball on each square. Fold pastry in half to enclose filling and to form a triangle. Press edges together.
3. Cut two deep slits in top of pastry.
4. Brush with egg glaze and sprinkle with a little extra salt and pepper if desired.
RETAIL PRESENTATION
Display on trays with squares of baking paper underneath.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat fan forced over to 200°c, line baking tray with baking paper.
2. Bake lamb triangles on trays for 15 minutes or until golden.
SERVING SUGGESTION
Serve with tomato chutney.
