Easter Mutton Puff Pastry with Pesto Recipe

Ingredients

• 1 sheet puff pastry, thawed
• 500g mutton, cubed
• 1/2 cup pesto sauce
• 1 egg, beaten
• 1 tablespoon olive oil
• Salt and black pepper, to taste

Instructions

1. Preheat the oven to 200°C.
2. In a large bowl, season the cubed mutton with salt and black pepper, and set aside.
3. On a lightly floured surface, roll out the thawed puff pastry into a thin rectangular shape, and cut into 4 equal portions.
4. Spread 1 tablespoon of pesto sauce onto each portion of puff pastry, leaving a 1cm border around the edges.
5. Divide the seasoned mutton onto the centre of each portion of puff pastry, covering the pesto sauce.
6. Brush the edges of each puff pastry with the beaten egg, and fold the pastry over the mutton, pressing the edges together to seal.
7. Place the puff pastry parcels onto a baking tray lined with baking paper.
8. Brush the tops of each parcel with the beaten egg, and then bake in the preheated oven for 20-25 minutes, until the puff pastry is golden brown and the mutton is cooked through.
9. Remove from the oven and allow to cool for a few minutes before serving.

Serving suggestions

These Easter mutton puff pastries with pesto are perfect as a main dish served alongside a fresh green salad. They also make a great appetizer or snack for a party or gathering.

Verdict

This Easter mutton puff pastry with pesto recipe is a delicious and easy dish to make for any occasion. The combination of tender mutton, flaky puff pastry, and fragrant pesto sauce creates a flavourful and satisfying meal that everyone will enjoy.