Lamb Cutlets En Croûte

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Meat cooked in a puff pastry crust retains essential juices and flavours and has the added advantage of a pretty covering that is nice to eat. Lamb cutlets en croûte are delicious served hot or cold for a picnic.


  • 450 g/1 lb ready-made puff pastry
  • 6 lamb cutlets
  • salt and freshly milled pepper
  • 50 g/2 oz liver pâté
  • egg for glazing


    On a lightly floured surface roll the pastry out thinly and cut into six pieces approximately 15 cm (6 in) square. Allow to rest while preparing the cutlets.

    Trim the cutlets and scrape the fat back from the bone so that 2.5 cm (1 in) of the bone shows. Season with salt and pepper and spread each cutlet on both sides with a little liver pâté. Lay a cudet diagonally across each of the pastry squares so that the bone extends over the edge. Fold the pastry over, completely wrapping the cutlets inside, and seal the joins. Trim the pastry-covered cudets and put sealed side down on a baking tray.

    Glaze with beaten egg. Set in a hot oven (220°C., 425°F., Gas Mark 7) and bake for 10 minutes, then reduce the heat to moderate (180°C., 350°F., Gas Mark 4) and cook for a further 20 minutes.