Allyson Gofton - Strip-Tease

Publish Date
Thursday, 22 September 2016, 4:17PM
By Allyson Gofton

Browning the lamb striploins prior to encasing in pastry is essential. The browning, which occurs when the meats natural sugars caramlise, adds both colour and flavour ensuring that the meat will not be grey looking nor will it have a steamed flavour. Vary this recipe with venison striploin , or use the tail end of the beef fillet. Also, consider filo pastry in place of puff pastry. For the best puff pasty check out Paneton Bakery‘s puff pastry as it is simply delicious:


Lamb & Sundried Tomato Towers
Our lamb is recognised internationally as some of the finest in the world. Its tender and delicate flavour has the Americans worried and so it should, our lamb is sensational.


1 tblsp oil
4 New Zealand Quality Mark Boneless lamb striploins, about 150-175 grams each, well trimmed
½ cup sundried tomato tapenade or paste
4 sheets of ready rolled-puff pastry
A little beaten egg or milk to glaze


  1. Heat the oil in a fry pan until very hot. Add the lamb loins and brown quickly over a high heat. Transfer to a plate to cool. This may be best done in 2 batches.
  2. Spread a 10cm strip of tomato tapenade or paste on each pastry sheet. Place a lamb loin on top. Brush the edge with beaten egg or milk and roll the pastry over to completely enclose the lamb. Firmly press the pastry to seal the join. Cut away any excess pastry. Repeat with remaining pastry and loins. Press the ends together to seal in the meat.
  3. Brush pastry with beaten egg or milk to glaze. Place on a greased baking tray.
  4. Bake at 220ºC for 12-15 minutes or until golden. Rest for 4 minutes. Cut each loin diagonally to form 3 towers per serving. Serve with fresh tomatoes and sliced roasted peppers.

Take your Radio, Podcasts and Music with you