Individual Lamb Wellington Parcels With A Madeira Sauce - cooking recipe

Ingredients

2 lamb fillets
90 g chanterelle mushrooms, finely chopped
4 swiss brown mushrooms, finely chopped
25 g butter
2 green onions, sliced finely
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh thyme leave
1 tablespoon double cream
salt and pepper
50 g pate (chicken or duck liver, I used duck)
1 sheet puff pastry
2 pancakes, large enough to cover fillets
Sauce
1/2 cup madeira wine
1 teaspoon beef stock
1 teaspoon cornflour
10 g dried morels, soaked in water and chopped (see note above)

Preparation

Melt butter in a pan add mushrooms, cook until soft, add onion, cooking stirring until onion softens, add herbs, cream and salt and pepper, cook until liquid has evapourated., set to one side.
Lightly flour a surface and roll out puff pastry, cut in half so you have 2 separate sheets, enough to cover both fillets completely, depending on the size of your fillets, you will either use all or have a little left over. I usually make some jam tarts if this is the case.
Take a lamb fillet and spread half the pate over the top and sides of the meat, press half the mushroom onto the pate.
Take a pancake and place it on top of the mushroom mixture, carefully turn it over laying it, pancake, mushroom side down onto the pastry, fold up the other part of the pancake to cover underside of lamb, fold remaining pastry over the pancake to form a little parcel, brush joining ends of pastry with milk or eggs to seal. Decorate top of pastry if desired.
Place lamb parcels on a lightly oiled baking tray and bake in pre-heated oven of 200 degrees Celsius for 30-40 Min's or until pastry is browned and risen.
Sauce:
Bring Madeira and stock to the boil, mix a little water with the cornflour add to sauce and stir until it thickens slightly, add morels and stir to combine.
To Serve: I served mine over parsnip mash and vegetables and drizzled with the sauce.