Cut: mince Cornish Lamb Triangles

  • 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.