Brought to you by Lamb and Mutton SA
|1/2 cup||lamb stock — or substitute with chicken stock|
|1 tbsp||fresh rosemary — chopped|
|3 cup||pulled lamb|
|1/2 cup||caramelised onions|
|1 cup||mozzarella cheese — grated|
|2 rolls||puff pastry|
Heat the butter in a pan add the flour and whisk to combine. Allow the flour to cook out for a minute.
Slowly add the stock while whisking continually on a low heat. Followed by the cream, remove from the heat.
Add the fresh rosemary, leftover pulled lamb and caramelised onions.
Add salt and pepper, season to taste.
Allow the lamb filling to cool.
Line a cast iron pan or oven safe dish with one layer of puff pastry. Fill with the pulled lamb filling, cheese and top with the remaining puff pastry.
Make the egg wash by whisk the egg and then brush over the pastry.
Bake at 200 C for 25 min or until the pastry is golden and cooked through.