If you have guests to impress, look no further. This will knock their socks off.
Yield: 4 Servings
- 2 lbs Lamb, leg or tenderloin Trimmed and cut into 1" cubes
- 1 tbsp Olive Oil
- 2 each Sheets of Frozen Puff Pastry Defrosted
- 1 tbsp Butter
- 6 oz Mushrooms Minced
- 1 each Small Onion Minced
- 1 tbsp Rosemary Chopped
- ¼ cup Dijon Mustard
- 1 each Egg Lightly beaten
- pinch Kosher salt
- pinch Ground Black Pepper
Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper.
Heat oil in a large skillet over medium-high heat. Pat meat dry with paper towels. Season all over with salt and pepper. Add to skillet and sear all over, until browned, about 2-3 minutes. Remove from heat and clean skillet.
Melt butter in the same skillet over medium heat. Add mushrooms and shallots and sauté until tender. Season with salt and pepper. Stir in rosemary and remove from heat.
On a lightly floured surface, unfold puff pastry. Roll each sheet into a large square, about 1/8″-thick. Cut each into 16 squares. Place one piece of meat onto each square and dollop with about a teaspoon of mustard. Top the meat with about a tablespoon of the mushroom mixture. Fold pastry edges over the meat and pinch to seal. Place on baking sheets and brush with egg wash. Bake 14-16 minutes or until golden-brown.