Lamb Wellington with spinach and mushrooms

• Pre-heat the oven to 220°c.
• Peel and crush the garlic.
• Put the spinach, half of the crushed garlic and 5ml of the olive oil in a saucepan and heat to wilt the spinach for 1-2 minutes.  Set the spinach aside.

Prepare the vegetables:

• Peel, remove the top and bottom from the shallots and finely slice;
• Finely slice the mushrooms;

Method

• Heat the remaining olive oil in a frying pan and fry the shallots and mushrooms until golden.
• Add the remaining garlic and fry for 1 minute.  Set the onions and mushrooms aside.
• Dry fry the lamb steaks to seal for 1 minute on each side.  Set the lamb steaks aside to cool.
• Sprinkle a little flour onto a clean surface and roll out the puff pastry until it is 0.5 cm thick.
• Cut the rolled out pastry into 2 rectangular pieces, one slightly larger than the other.
• Place the lamb steaks onto the smaller rectangle of pastry.
• Spread the mushroom pate onto the lamb steaks.
• Lay the spinach on top of the mushroom pate.
• Spoon the shallot and mushroom mixture on top of the spinach.
• Separate the egg and beat the yolk.
• Brush the edges of both pastry rectangles with a little of the beaten egg.
• Place the larger rectangle of pastry on top of the lamb and press the edges of the pastry together.
• Brush the wellington with the remaining beaten egg and leave to rest for 5 minutes.
• Transfer the wellington to a baking tray and bake for 16 minutes until golden brown.
• Remove from the oven and leave to rest for 1 minute.
• Cut the wellington in half and serve with baby potatoes and vegetables.