Minty lamb and fetta triangles – get your puff pastry on!

I love to cook. I find it quite relaxing when you have a whole afternoon to potter round the kitchen, like your own personal cooking show, as you chop this and stir that. I also really enjoy cooking up a roast. And sure it can be slightly more work getting it all ready, but one thing I know is that a beautiful roast lamb for dinner, makes for leftover lamb and easy peasy lunches the next day, which is win win.

Such was the opportunity recently when I cooked up one of my favourite slow cooked roast lamb recipes for my sister on a Saturday and then for a lazy Sunday lunch for the husband and I decided to get creative with all that lovely leftover WA lamb.

Minty lamb and fetta triangles

Ingredients

• Leftover roast lamb
• Feta
• Fresh mint
• Salt and Pepper
• Pampas Puff Pastry
• 1 egg whisked (for egg wash)

Method

• Preheat oven to 180C
• Finely dice the roast lamb
• Crumble the feta
• Chop the mint
• Place all the ingredients into a bowl, along with cracked black better and rock salt and stir well to combine

• Take a piece of puff pastry, defrost until soft. Cut on the diagonal into triangles and again on the other diagonal so it is cut into four triangles
• Place two tablespoons of filling into one of the triangle and fold it in half. Seal along each side of the triangle with a fork

• Brush each triangle with egg wash

• Place triangles into a preheated oven on a tray with baking paper and cook until golden brown. Oh the wonder of puff pastry, all those delicious flaky layers!

• Enjoy!

Plus if you have any leftovers of the lamb and fetta mix then you can always freeze it for another day. The gift that keeps on giving 🙂