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
- Leftover roast lamb
- Fresh mint
- Salt and Pepper
- Pampas Puff Pastry
- 1 egg whisked (for egg wash)
- 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!
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 🙂