1. Sprinkle seasoning to taste over 8 lamb cutlets. Grill cutlets on both sides till
just browned, but not cooked through.

2. Remove cutlets from tray and melt a knob of butter and add one onion and carrot, finely chopped.Cook over low heat, stirring constantly until mixture softens slightly. Add two cups chopped mushrooms and cook a few minutes longer. Then add 1 cup peas and salt. (If there's time, cool the vegetable mixture in fridge)
Turn on oven to 220 C.

3. Cut 4 sheets of frozen puff pastry in half, spread a little vegetable mixture in the centre of each one,
lay a cutlet on top, then spoon more vegetable mixture on top.

4. Fold pastry to enclose the cutlet, leaving the bone exposed. Seal the edges and top of pastry with a beaten egg. Bake on a lightly greased baking sheet for 15-18 minutes. As vegies are enclosed, simply serve with a light salad.