Rosemary Lamb Parcels With Sautéed Greens - cooking recipe

Ingredients

1 1/4 lb lamb sirloin steaks, fat trimmed, cut into 1 inch cubes
1 None large potato, peeled, cut into 1/3 inch cubes
1 None onion, chopped
5.25 oz frozen peas
3 tsp fresh rosemary leaves, finely chopped
2 tbsp Worcestershire sauce
2 tsp cornstarch
4 sheets tart dough
1 None egg, beaten
1 tbsp olive oil
1 1/4 lb green beans, trimmed
3 None green onions, chopped
3 tbsp butter
10 oz spinach

Preparation

Preheat oven to 375\u00b0F. Line a baking tray with parchment paper.
Combine lamb, potato, onion, peas, 2 tsp rosemary, Worcestershire sauce and cornstarch in a bowl. Season.
Lay tart dough (with backing still attached) on a clean cutting board. Distribute lamb and potato mixture between centers of dough. Pull edges together (leaving backing behind) and gently squeeze dough together at top to make a parcel. Transfer to prepared tray. Brush parcels with egg and sprinkle with sea salt and remaining rosemary. Bake for 40 mins, or until golden.
Meanwhile, heat oil in frying pan over high heat. Saute green beans for 5 mins, until starting to brown. Add 1/3 cup water and season. Cook for 2 mins, or until water evaporates. Add green onions, butter and spinach. Cook for 1-2 mins, until spinach wilts. Season.
Serve lamb and rosemary parcels with vegetables on the side.