Monday, April 13, 2009

Lamb and Asparagus Puff Pastry

Last week I made a leg of lamb and wanted to do something fun with the yummy leftovers. I came up with this:

I took a sheet of puff pastry dough, rolled it out, diced about 1 cup of meat and spread that down the middle of the puff pastry, topped that with about 3/4 cup blanched asparagus, topped that with crumbled French style feta cheese from Capri Farm, drizzled that with a little extra virgin olive oil and sprinkled some Herbs de Provence on top, then folded over the pastry and the ends, placed it seam down on a greased sheet pan and slashed the top diagonally a few times. I baked it at 400° for about 40 minutes and voila...a beautiful dinner from leftovers.

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