Accrington Observer - - LEISURE - ANDREW NUT­TER Nut­ters Restaurant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter LAMB AND FETA PITHIVIER

Serves 4 A great starter dish or fan­tas­tic as a light lunch, the Greek-style salad works per­fectly, adding a touch of fresh­ness which coun­ter­acts the rich­ness of the lamb pasty. In­gre­di­ents:

One ta­ble­spoon olive oil

Two shal­lots finely-chopped One clove gar­lic 300g cooked lamb shoul­der – that’s been braised in chicken stock for three hours

100g feta cheese – crum­bled

Few sprigs fresh co­rian­der chopped Plain flour 200g puff pas­try One egg yolk to glaze To Serve: Mixed salad 50g black olive tape­nade

Few black olives – de­pit­ted

Few chunks wa­ter­melon

Few chunks feta cheese

Baby shoots Method: 1. In a small pan heat the olive oil and fry the shal­lots and gar­lic to­gether for five min­utes un­til soft­ened. Leave to cool. 2. Take the cooked lamb shoul­der and chop into small chunks mix in the onions then add the feta and co­rian­der and sea­son to taste. 3. Dust a work sur­face with some plain flour and roll out the puff pas­try 3mm thick, cut into four rounds 13cm in di­am­e­ter. 4. Di­vide the lamb mix­ture into four and place a spoon­ful in the mid­dle of each piece of pas­try, fold over and en­case to form a par­cel. 5. Brush the parcels with the egg yolk and score with a cock­tail stick. Bake in a hot oven 180oC for 20 min­utes un­til golden and the pas­try cooked. 6. Ar­range the tape­nade and the mixed salad in­gre­di­ents on plates, fi­nally place the hot pas­try on top, fin­ish­ing with a scat­ter­ing of shoots.

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