From Australian Junior Masterchef and created by 12 year old Pierre. Please note that our puff pastry sheets are approximately 22cm to 23cm square. Please also note this dish is traditionally served on the rarer side.
Heat oil (2 tablespoons) in a large frying pan over medium high heat and add lamb and cook for 1 minutes each side or until browned, romove and set aside.
Melt butter in the frying pan over medium high heat and add mushrooms and cook stirring occasionally for 2 minutes or until softened and then add half the spinach and cook a further 1 minute or until wilted and then set the mushroom duxelles aside to cool.
Place a sheet of puff pastry on a piece of baking paper and place a piece of lamb in the centre of the pastry sheet and spread with 1 teaspoon Dijon mustard and then spoon half the muchroom duxelles over the lamb.
Fold pastry over lamb and roll up like a parcel, turning seam side down and trim ends and seal with a fork and then lightly brush with egg and repeat to make another wellington.
Cut remaining sheet of pastry into 2cm strips and place over wellington in a lattice patter, pressing edges to seal, lightly brush with egg and place on an oven tray, then bake for 20 minutes or until golden.
Meanwhile heat oil in a large deep frying pan over medium high heat and add potatoes, sweet potato, garlic and onion.
Season then cook stirring occasionally for 10 minutes or until tender and then add the remaining spinach and cook, stirring for 1 minutes or until wilted and then stir in pine nuts and thyme and season to taste.
Ciut the wellingtons in half, then divide among plates and serve with vegetables.