Lamb Puff Pastry Roulades
Serves: 32 slices
 
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground free-range lamb
  • 1½ teaspoons herbes de Provence
  • ½ teaspoon garlic salt
  • ¼ teaspoon ground black pepper
  • ¼ cup coarsely chopped matchstick carrots
  • 1 (17.3-ounce) package puff pastry, thawed (2 sheets)
  • ¼ cup whole-grain French mustard*
  • ¼ cup yellow mustard
  • 1 cup shredded Gruyère cheese
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup frozen baby green peas, thawed
  • 2 tablespoons finely chopped parsley
  • 1 large egg
  • 1 tablespoon water
  • Garnish: melted apple jelly
Instructions
  1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
  2. In a medium sauté pan, heat olive oil over medium-high heat until shimmering. Add lamb, stirring and breaking apart with a spoon. Add herbes de Provence, garlic salt, and pepper. Cook, stirring occasionally, until meat is browned and no longer pink. During last minute of cooking, add carrots. Drain meat mixture well in a paper towel-lined bowl.
  3. Using a rolling pin, roll out puff pastry sheets to 13×9-inch rectangles.
  4. In a small bowl, stir together whole-grain mustard and yellow mustard until combined. Spread over puff pastry sheets, leaving a 1-inch border around all sides.
  5. Scatter lamb mixture over mustard layer. Sprinkle cheeses over lamb. Scatter peas and parsley over cheeses, pressing into puff pastry gently with palm of hand to adhere.
  6. Starting at one long end of each puff pastry sheet, roll up, firmly encasing ingredients, pinching edge to seal, and ending with seam side down. Press and tucks ends under.
  7. Using a serrated knife, trim and discard ends of roulades. Cut each roulade into 16 even slices. Place slices, cut side down, onto prepared sheets.
  8. In a small bowl, whisk together egg and 1 tablespoon water to combine. Brush tops of roulade slices with egg mixture.
  9. Bake until edges of roulade slices are light golden brown, 15 to 18 minutes.
  10. Just before serving, brush slices with melted jelly, if desired.
Notes
*We used Maille Old World Mustard.

MAKE-AHEAD TIP: Assemble roulades, wrap in plastic wrap, and refrigerate until ready to bake.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/lamb-puff-pastry-roulades/