Lamb in Puff Pastry with Forest Mushrooms

Ingredients

• 225 g puff pastry (frozen) (3 sheets)
• Salt
• freshly ground pepper
• 250 g mixed forest mushrooms
• 1 Shallot
• 2 tbsp oil
• 2 tbsp butter
• 300 ml meat stock (from a can)
• 6 juniper berries
• 1 egg (M)

Instructions

1. 1.

   Let the puff pastry thaw. Season the lamb fillet with salt and pepper. Clean, trim, and finely chop the mushrooms. Peel and dice the shallot.

2. 2.

   Heat oil in a pan and sear the lamb all around. Remove from the pan and let cool. Add the mushrooms to the hot fat and quickly brown them over high heat. Reduce the heat. Add the diced shallots and butter, sauté briefly. Take out and season with salt and pepper.

3. 3.

   Deglaze the pan with meat stock, add the juniper berries, and reduce the liquid. Finish seasoning with salt and pepper. Remove the junipers.

4. 4.

   Stack the pastry sheets and roll them out on a lightly floured surface. Place the lamb fillet on top and spread the mushrooms over it.

5. 5.

   Separate the egg yolk from the white. Brush the excess pastry edges with the egg white. Wrap the lamb and mushrooms in the pastry, pressing the seams firmly together. Whisk the yolk and brush the pastry with it. Prick a few holes with a fork. Place on a baking sheet lined with parchment paper. Bake in a preheated oven at 225 °C (gas: level 4, fan: 200 °C) for about 15 minutes. Let the meat rest for 5 minutes. Slice and serve with sauce.