Lamb chops in the test

600 g pulp lamb (pork loin)

250 g puff pastry

50 g ham

3 onions shallots

2 onions

1 egg

0.5 glass canned mushrooms

2 Art. l. tomato paste

2 Art. l. butter
Which oil to choose? we'll show

1 Art. l. brandy

ground black pepper

salt

Slice the lamb a la carte pieces along the rib bones, repelling, pepper and salt.

Fry the meat in vegetable oil until golden brown, sprinkle with brandy.

Chop the onion into half rings, ham and mushrooms - slices, stir, add salt and fry with tomato paste in vegetable oil.

Roll out the dough, cut it into squares, put the meat on them from above - a layer of filling, combine the edge, leaving the outside ends of the bones, brush the dough with beaten egg, bake until browned test.

Before serving lamb chops in the test decorate with greens, pickled vegetables garnish.