Mary Berry’s roasted lamb ‘coronadas’ with blue cheese recipe
Whether you’re hosting a coronation party, attending someone else’s or just want some new picnic inspiration, culinary queen Mary Berry has created just the thing: ‘coronadas’.
Based on empanadas, the Latin American equivalent of British pasties, Mary’s recipe fills the pastry turnovers with tender lamb shank, aromatic vegetables and a creamy blue cheese dressing. Made with buttery shortcrust pastry and with (optional) royal-themed decorations on top, they’re sure to be the crowning glory at any occasion.
These moreish morsels are also easy to transport, and taste great eaten warm or cold.
Note: This recipe requires marinating the lamb overnight.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 600 g lamb shank
- 120 ml blue cheese dressing, plus extra to serve (we like Mary Berry’s Blue Cheese Dressing)
- 1 leek, finely chopped
- 2 tbsp cooking oil
- 2 onions, finely chopped
- 1 egg, beaten
- 2 sheets ready to roll shortcrust pastry
- 100 g blue cheese, crumbled
- 21.2 oz lamb shank
- 4.2 fl oz blue cheese dressing, plus extra to serve (we like Mary Berry’s Blue Cheese Dressing)
- 1 leek, finely chopped
- 2 tbsp cooking oil
- 2 onions, finely chopped
- 1 egg, beaten
- 2 sheets ready to roll shortcrust pastry
- 3.5 oz blue cheese, crumbled
- 21.2 oz lamb shank
- 0.5 cup blue cheese dressing, plus extra to serve (we like Mary Berry’s Blue Cheese Dressing)
- 1 leek, finely chopped
- 2 tbsp cooking oil
- 2 onions, finely chopped
- 1 egg, beaten
- 2 sheets ready to roll shortcrust pastry
- 3.5 oz blue cheese, crumbled
Details
- Cuisine: British
- Recipe Type: Party food
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 80 mins
- Serves: 12
Step-by-step
- Preheat oven to 200°C/180°C fan/400°F/gas mark 6.
- Place the lamb shank on a baking tray and generously cover it with approximately 2/3 of the blue cheese dressing. Marinate overnight for the best results.
- Season the marinated 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.
- Add the cooking oil to a pan and bring it to medium heat. Fry the onions and leeks until softened. Add the 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 the pastry into circles of approximately 12cm (5in) in diameter.
- Place two tablespoons of filling in the centre of each round and fold the pastry over. To seal the coronadas, 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 the beaten egg and bake for 15-20 minutes until the pastry is golden brown.
- Serve with some extra blue cheese dressing for drizzling or dipping.
Recipe courtesy of Mary Berry’s Salad Dressings.
You might also like:
Mary Berry's quiche Lorraine recipe
Mary Berry's marbled coffee ring cake
King Charles' coronation menu: official street party foods revealed
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature