25 gr Butter
75 gr Béchamel sauce
40 gr Carrot
30 gr Celery
40 gr Dry white wine
1 Eggs
400 gr Leg of lamb
100 gr Mushrooms
30 gr Onion
150 gr Puff pastry
Olive oil
Salt and Pepper
Add the butter, three tablespoons of olive oil, carrot, celery and finely sliced mushrooms to a skillet and mix. Add the lamb and the white wine.
Meanwhile, roll out the dough and divide it into 2 parts.
Cover the lamb with the bechamel sauce and wrap it with a piece of pastry. Place the other half of the dough in the previously buttered molds.
Brush the wrapped lamb with egg yolk and place in a buttered baking dish. Return to oven.
