- 3 cups cake flour
- 1 cup cake flour
- 1½tsp cream of tartar
- ½tsp salt
- 500g butter
- 1 egg yolk
- 1tsp white vinegar
- 1tsp sugar
- 1 cup iced water
- 1 packet portobellinni mushrooms
- ½tsp garlic
- 1tbsp butter
- 2tbsp onion
- Salt, to taste
- 1kg prepped lamb loin roast
- 6 fillets anchovies in oil
- 4 cloves garlic
- 4 sprigs fresh rosemary
- Sea salt
- 2 cups fresh mint
- ¾ cup toasted almonds
- 2 cloves garlic
- ¼ cup olive oil
- Salt, to taste
- Sift 1 cup flour with 1½tsp of cream of tartar in a bowl.
- Beat egg yolk with vinegar.
- Divide butter into 100g portions, and keep in freezer.
- Sift 3 cups of cake flour with salt and sugar. Mix in 1 portion of butter until breadcrumbs form.
- Top up egg yolk mix with ice cold water (to 1 cup).
- Slowly add water mix to flour mixture to form a very firm dough.
- Sprinkle 1tbsp flour mix, and roll out dough. Sprinkle flour mix thickly on top. Grate ⅔ of 100g over part of dough, and then fold ⅓ over.
- Grate the balance of butter, sprinkle over flour mix and fold. Place in the fridge for 40 minutes, until cold.
- Repeat another 4 times with the balance of the butter, 100g at a time as above, sprinkling liberally with the flour mix. Keep dough in freezer until ready to use.
- Bake at 210°C for 10 minutes, turning down to 150°C for 10 minutes.
- Fry mushrooms with garlic, onions and butter until all moisture is removed.
- Add salt, to taste.
- Blitz in processor, and dry in a hot pan again if it is too moist.
- Roll the lamb loin and tie with butchers string.
- Fry in smoking pan to seal and brown. Seat aside to rest.
- Blitz anchovies, garlic and 1tsp of rosemary to form a paste.
- When lamb is cool, rub with paste and set aside.
- Blitz all ingredients until smooth.
- Season with salt.
- Spread a thin layer of the mushroom onto the seasoned lamb.
- Heat oven with a oven tray to 220°C.
- Roll out puff pastry to size. Place the lamb on top and roll up in the puff, ensuring the dough is kept even.
- Decorate with strips of puff on top, and create three slits on top for steam to escape.
- Brush with egg and bake in hot oven for 10 minutes, turning down to 160°C for a further 25 minutes. A meat thermometer should reach 160°C.
- Leave to rest for 15 minutes.
- Serve with mint pesto.
The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.