Pierre'S Lamb Wellingtons With Mushroom And Spinach

Name: Pierre'S Lamb Wellingtons With Mushroom And Spinach Duxelles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 (200 g) lamb backstraps; 40 g butter; 16 mixed mushrooms (small button thinly sliced); 200 g Baby Spinach; 3 sheets puff pastry (frozen thaw in the fridge); 2 tablespoons Dijon mustard; 1 egg (lightly beaten); 2 potatoes (Desiree finely chopped); 1 sweet potato (small orange kumara peeled finely chopped); 2 garlic cloves (thinly sliced); 1 onion (large halved thinly sliced); 60 ml olive oil (1/4 cup); 70 g pine nuts (1/2 cup toasted); 2 teaspoons thyme leaves (finely chopped)

Servings: persons

2 tablespoons olive oil
2 (200 g) lamb backstraps
40 g butter
16 mixed mushrooms (small button thinly sliced)
200 g Baby Spinach
3 sheets puff pastry (frozen thaw in the fridge)
2 tablespoons Dijon mustard
1 egg (lightly beaten)
2 potatoes (Desiree finely chopped)
1 sweet potato (small orange kumara peeled finely chopped)
2 garlic cloves (thinly sliced)
1 onion (large halved thinly sliced)
60 ml olive oil (1/4 cup)
70 g pine nuts (1/2 cup toasted)
2 teaspoons thyme leaves (finely chopped)

1
Preheat oven to 220u00b0C.
2
Heat oil (2 tablespoons) in a large frying pan over medium high heat and add lamb and cook for 1 minutes each side or until browned, romove and set aside.
3
Melt butter in the frying pan over medium high heat and add mushrooms and cook stirring occasionally for 2 minutes or until softened and then add half the spinach and cook a further 1 minute or until wilted and then set the mushroom duxelles aside to cool.
4
Place a sheet of puff pastry on a piece of baking paper and place a piece of lamb in the centre of the pastry sheet and spread with 1 teaspoon Dijon mustard and then spoon half the muchroom duxelles over the lamb.
5
Fold pastry over lamb and roll up like a parcel, turning seam side down and trim ends and seal with a fork and then lightly brush with egg and repeat to make another wellington.
6
Cut remaining sheet of pastry into 2cm strips and place over wellington in a lattice patter, pressing edges to seal, lightly brush with egg and place on an oven tray, then bake for 20 minutes or until golden.
7
Meanwhile heat oil in a large deep frying pan over medium high heat and add potatoes, sweet potato, garlic and onion.
8
Season then cook stirring occasionally for 10 minutes or until tender and then add the remaining spinach and cook, stirring for 1 minutes or until wilted and then stir in pine nuts and thyme and season to taste.
9
Ciut the wellingtons in half, then divide among plates and serve with vegetables.

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 (200 g) lamb backstraps, 40 g butter, 16 mixed mushrooms (small button thinly sliced), and more.

Yes, Pierre'S Lamb Wellingtons With Mushroom And Spinach Duxelles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pierre'S Lamb Wellingtons With Mushroom And Spinach Duxelles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions