Cut: Mince Lamb Curry Swirl

  • 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.