Agneau Provencal in a Puff

An elegant appetizer

(Modified from a Mexican peasant dish [Ropa Vieja] by Garry Vroegh <a043140t@bc.seflin.org>)

Ingredients Directions

1½ pounds lamb shoulder (boneless and trimmed of most fat)
1 small onion (chopped)
2 large cloves of garlic (crushed)
1 cup canned beef broth (or gourmet lamb stock)
3 Tablespoons tomato paste
3 Tablespoons dry red/white Wine
1 small bay leaf
3/4 teaspoon dried thyme leaves
½ teaspoon salt (to taste)
½ teaspoon of freshly ground pepper
1 package puff pastry sheets (1 pound 1¼ oz.)
1½ teaspoons of cornstarch (dissolved in 2 teaspoons of water)
2 Tablespoons parsley (finely chopped)

Heat the oven to 400°.
Cut the lamb into 2-3 pieces and marinate overnight if you like. Place the lamb, onion, garlic, broth, tomato paste, wine, bay leaf, thyme leaves, salt and pepper in a Dutch pot. Bring to a boil, then reduce the heat to low. Cover tightly and simmer about 1¾ hours or until the meat is tender. Remove from the heat and trim the fat. Shred the lamb with 2 forks. Skim the fat from the liquid. Reserve 1 cup of the defatted liquid. (You can save the remaining liquid for another use such as soups or stews.)
Unfold the Pastry sheets on lightly floured surface. Roll each sheet in to 15 × 12 inch rectangle. Cut each into twenty (3 inch) squares. Press on square inot the bottom of each 1&fraac12; inch muffin cup. Bake in a 400° oven for 10-12 minutes or until golden brown. Remove from the oven. Place on a wire rack to cool. Push the center down while warm to hold the meat. (The shells can be made up to 6 hours ahead: see below.)
In a medium sauce pan, bring reserved liquid to a boil. Add cornstarch mixture, cook and stir for 2 minutes or until thickened. Add the reserved shredded lamb, mixing well and keep warm. Spoon small tablespoons of the warm lamb mixture into each pastry shell. Serve Immediately.
Makes 40 appetizers.
Making ahead and Storing
The lamb mixture can be prepared in advance. Cover tightly and refrigerate overnight. Or you can freeze it for up to 1 month. To serve,.defrost the frozen meat in the refrigerator overnight. Heat the mixture until hot and spoon into the shells. Great to keep on hand for a quick meal or sandwich fillers.

Ingredients	Directions
1½ pounds lamb shoulder (boneless and trimmed of most fat) 1 small onion (chopped) 2 large cloves of garlic (crushed) 1 cup canned beef broth (or gourmet lamb stock) 3 Tablespoons tomato paste 3 Tablespoons dry red/white Wine 1 small bay leaf 3/4 teaspoon dried thyme leaves ½ teaspoon salt (to taste) ½ teaspoon of freshly ground pepper 1 package puff pastry sheets (1 pound 1¼ oz.) 1½ teaspoons of cornstarch (dissolved in 2 teaspoons of water) 2 Tablespoons parsley (finely chopped)	Heat the oven to 400°. Cut the lamb into 2-3 pieces and marinate overnight if you like. Place the lamb, onion, garlic, broth, tomato paste, wine, bay leaf, thyme leaves, salt and pepper in a Dutch pot. Bring to a boil, then reduce the heat to low. Cover tightly and simmer about 1¾ hours or until the meat is tender. Remove from the heat and trim the fat. Shred the lamb with 2 forks. Skim the fat from the liquid. Reserve 1 cup of the defatted liquid. (You can save the remaining liquid for another use such as soups or stews.) Unfold the Pastry sheets on lightly floured surface. Roll each sheet in to 15 × 12 inch rectangle. Cut each into twenty (3 inch) squares. Press on square inot the bottom of each 1&fraac12; inch muffin cup. Bake in a 400° oven for 10-12 minutes or until golden brown. Remove from the oven. Place on a wire rack to cool. Push the center down while warm to hold the meat. (The shells can be made up to 6 hours ahead: see below.) In a medium sauce pan, bring reserved liquid to a boil. Add cornstarch mixture, cook and stir for 2 minutes or until thickened. Add the reserved shredded lamb, mixing well and keep warm. Spoon small tablespoons of the warm lamb mixture into each pastry shell. Serve Immediately. Makes 40 appetizers. Making ahead and Storing The lamb mixture can be prepared in advance. Cover tightly and refrigerate overnight. Or you can freeze it for up to 1 month. To serve,.defrost the frozen meat in the refrigerator overnight. Heat the mixture until hot and spoon into the shells. Great to keep on hand for a quick meal or sandwich fillers.

Return to Sheep's Creek Farm Lamb Recipes page.

Last modified: 06-Dec-2001 13:24:24 EST