- 24 Lambs’ sweetbreads
- 10ml white wine
- 8 fresh or soaked dried morel mushrooms
- 10ml olive oil
- 2 shallots - chopped
- 1 large chicken breast or 2 small ones
- 2 eggs
- A grinding of nutmeg
- 50ml double cream
- 1kg puff pastry
- Salt and freshly ground black pepper
Lambs’ Sweetbreads Pies
Shaun Hill
10th March 2022
Lambs’ Sweetbreads Pies
40 min
Lambs’ sweetbreads are smaller than calves’ but much easier to source and also much cheaper. Butchers will have this sort of thing in stock but supermarkets, anxious to sell you what is easiest for themselves, may need a day or two’s notice. I use a smaller version of these pies in my restaurant alongside some roasted rack of lamb to make a dish contrasting the textures of these different parts of the same beast. You can, of course, do the same if you want.
Serves 4 people
Image Credit: Tamin Jones
Ingredients
Method
Preheat the oven to 180*C/ Fan 160*C/ gas mark 4
Poach the sweetbreads for 3-4 minutes in just enough water and the wine to cover.
They should be set but not hard. Leave to cool in the cooking liquor.
Pat the sweetbreads dry, then cut into medium-sized dice. Lambs’ sweetbreads aren’t very large, so this will probably involve just quartering them.
Dice then blend the chicken breast in a food processor. Add the eggs, nutmeg, seasoning and cream, then blend for a a few more moments.
Roll out the puff pastry as thinly as you can, then cut into eight rounds, about 16cm in diameter - you want two per portion.
Stir the sweetbread mix into the chicken mouse. Spoon the mixture into the centre of four pastry rounds. Moisten the edges with cold water and cover each with a second pastry round. Refrigerate until needed.
Bake the pies for about 30 minutes.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
