Blue Cheese Roasted Lamb 'Coronadas' with Leek
- 600g lamb shank
- ½ a bottle of Mary Berry’s Blue Cheese Dressing
- 1 leek, finely chopped
- 2 tbsp cooking oil
- 2 onions, finely chopped
- 1 beaten egg
- 2 sheets ready to roll short crust pastry
- 100g blue cheese, crumbled
Preheat oven to 200C. On a baking tray place lamb shank and generously cover with Mary Berry’s Blue Cheese Dressing (about a third of a bottle or 80ml). Marinate overnight for the best results. Season lamb with black pepper and place in the oven for at least one hour or until cooked through. Set aside to cool.
Once cooled shred the meat off the bone and set aside. Bring a pan of oil to medium heat and fry onions and leeks until softened. Add your lamb, the rest of the blue cheese dressing and black pepper to taste. Take the filling off the heat and set aside.
Finely roll the pastry sheets and, using a large cookie cutter or a bowl, cut pastry into circles of roughly 12cm across.
Place two tablespoons of the filling in the centre of each round and fold the pastry over. To seal the empanada, use a fork to crimp the edges together.
Repeat with remaining rounds. You should end up with approximately 12 coronadas.
You can use any remaining dough to cut crowns to decorate the coronadas and give them a coronation themed twist.
Brush with beaten egg and bake for 15–20 min on 180C until the pastry is golden brown in colour.
Serve with some extra Mary Berry’s Blue Cheese Dressing for drizzling or dipping and enjoy!