Puff pastry opens into layers because the fat inside it turns to steam, and for that the pastry has to be cold. Puff pastry left at room temperature does not rise in the oven, it leaks its fat. Do not put the filling into the pastry until it is completely cold either.
Ingredients
For the filling
For the dough
Method
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Cook the meat
Fry the diced lamb in butter for 12 minutes, add the onion and carrot and cook for 5 minutes.
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Soften it
Add the hot water and cook covered for 35 minutes, until the meat is tender and the liquid has gone completely.
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Cool it
Add the salt and pepper and cool the filling completely. Hot filling melts the pastry.
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Cut the pastry
Cut the cold puff pastry into 12 centimetre squares.
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Fill
Put filling in the middle of each square, bring the corners together to seal and press the edges with a fork.
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Glaze
Whisk the egg yolk with milk, brush it on and scatter with sesame seeds.
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Bake
Bake at 200 degrees for 25 minutes, until risen and golden.
Tips
- Always cool the filling. Hot filling melts the fat in the pastry and the layers do not open.
- Do not leave the pastry sitting on the worktop; as soon as it is shaped it should go into the oven.
- Preheat the oven. Puff pastry put into a cold oven leaks its fat before it can rise.
Nutrition
Values are per serving and approximate.