1 medium chopped onion
2 cored and chopped lamb kidneys
100g/4oz thinly sliced mushrooms
1 tablespoon chopped parsley
.5 teaspoon dried tarragon
salt & freshly ground black pepper
3 tablespoons wine or stock
2 tablespoons oil
4 (175g/6oz) lamb chump chops
1 (368g/13oz) packet defrosted frozen puff pastry
beaten egg to glaze
- Melt the butter in a saucepan and cook the onion for 5 minutes. Add the kidney and cook for 2-3 minutes. Stir in the mushrooms, parsley, tarragon, seasoning and wine or stock. Cook for 2-3 minutes and leave to cool.
- Meanwhile heat the oil in a frying pan and cook the chops for 3 minutes on each side. Allow to cool slightly.
- Divide the pastry into four portions and roll out each to make a square large enough to enclose the chops. Spoon a little of the kidney mixture on each square, top with a chop and the remaining kidney mixture. Dampen the edges with water and fold over to enclose the chops. Seal well and trim. Reserve any trimmings to decorate. Glaze with beaten egg.
- Place on a dampened baking tray and bake in a hot oven (220C, 425F, Gas Mark 7) for 25 minutes. Garnish with parsley and serve with seasonal vegetables.