Lamb in puff pastry

Ingredients for 2 servings:

• 3 lamb fillets
• 1 pack of puff pastry from the refrigerated section
• 1 large carrot(s)
• ½ bunch of spring onions
• 3 garlic cloves
• 3 shallots
• 1 tbsp brown sugar
• 1 dash of fish sauce
• 1 dash of soy sauce
• 1 egg(s)
• Oil for frying
• salt and pepper
• ½ tbsp curry paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Asian-inspired

Wash the lamb fillet, pat dry, season with salt and pepper, and briefly sear in oil on all sides. Remove from the pan and set aside to cool. Clean and chop the garlic and shallots. Peel the carrot and finely slice it with a julienne stripper. Clean the spring onions and cut them into small rings. In the same pan as the meat, fry the shallots first, then the garlic. Add the sugar and let it caramelize. Add a little curry paste and stir. Deglaze with fish sauce and soy sauce. Add the carrots and fry. Just before the end, add the spring onions. Remove the pan from the heat and let it cool slightly. In the meantime, preheat the oven to 180°C, beat the egg, remove the puff pastry from the package, and roll it up. Place half of the carrot and onion mixture lengthwise in the center of the pastry, leaving a border of about 2 cm on the left and right. Then place the lamb fillets on top and spread the remaining carrot and onion mixture on top. Brush the edges of the pastry with egg, fold over the sides, and roll up. Brush the pastry with egg as well. Insert a meat thermometer into the meat and bake until an internal temperature of 55 degrees Celsius is reached.