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- 2 x brown onions cut in half and sliced very finely
- 2 Tbls brown sugar
- 2 Tbls balsamic vinegar
- 600 g lean diced lamb
- 2 x large potatoes sliced thick
- 3 sprigs fresh rosemary
- 4 x sheets pampas puff pastry or make your own
Peel and slice potato put in a bowl, add olive oil and rosemary and grinded sea salt. Mix around, place on baking tray and bake until golden.
Heat pan add knob of butter add onions and saute until softening, then add brown sugar and balsamic vinegar stir until caramelised.
Spray pan with olive oil add lamb, salt and pepper to taste when lamb is cooked through make gravox mixture to your liking, in a jug add gravox and boiling water to thickness you require. Add some gravox powder around 1 tblsp to lamb & pan juices
Add potato, and caramelised onion to meat and combine.
Lay 1 sheet of puff pastry on baking paper and spoon a quarter of the mixture into the centre of the pastry, gather the corners of the pastry to the centre and press together place on baking tray, cook 2 parcels at a time on a baking tray in fan forced oven on 200c. Cook until golden.