LAMB AND RUM IN PUFF PASTRY
Serves 4: 250 g of ready-made puff pastry. 500 g of deboned shoulder of lamb, 15 mint leaves, 1 clove of garlic, 2 tablespoons of chopped parsley, 1 egg yolk, 1 teaspoon of oil, 1/10 litre of Negrita rum, salt and pepper.

Chop the lamb into pieces and mix it with the garlic, parsley and mint. Heat the oil up in a pan. Lightly fry the mix on a low heat for 5 minutes. Flame with Negrita rum. Mix and leave to cool. Roll out the puff pastry and cut it into 4 disks with a large bowl. Put the mix in the middle of each disk and cover with the other half. Wet the edges with water so that they join together properly. Glaze the pastry with the egg yolks. Bake at 180ºC for 15 minutes. Take out of the oven and serve with salad and mint leaves.