Lamb Vol-au-vent Recipe
spiced lamb ragu, mint, coriander, tzatziki
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Ingredients
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For the Lamb Ragu
For the Tzatziki
For Assembly
Method
Prepare the Lamb Ragu
- 1
Cook the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until softened.
- 2
- 3
Cook the Lamb
Add the ground lamb to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 7-10 minutes.
- 4
Add Tomatoes and Wine
Pour in the crushed tomatoes and red wine. Bring to a simmer and reduce heat to low. Cook for 30 minutes, stirring occasionally, until the mixture thickens.
Prepare the Tzatziki
- 5
- 6
Chill
Cover the tzatziki and refrigerate for at least 30 minutes to allow the flavors to meld.
Assemble the Vol-au-Vent
- 7
Prepare Puff Pastry
Preheat the oven according to the puff pastry package instructions. Roll out the pastry sheets and cut into circles or squares.
- 8
Bake Puff Pastry
Place the pastry pieces on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes until golden and puffed.
- 9
Fill with Lamb Ragu
Once the puff pastry is baked, carefully cut off the tops. Fill the base with the lamb ragu and replace the tops.
- 10
Garnish and Serve
Garnish the vol-au-vent with fresh coriander and mint leaves. Serve warm with tzatziki on the side.
