Instructions: Preheat the oven to 200 C, 400 F, Gas Mark 6.

Place the lamb in a bowl with the coriander, lime rind and juice, chilli and the nam pla. Add seasoning to taste and lastly the egg white. Mix all the ingredients together.

Roll out the puff pastry to a rectangle 20 x 10 cm (8 x 4 inches) and cut this into 4 small rectangles.

Mix the egg yolk and milk together and brush the pastry with the egg wash.

Place the rectangles on to a greased baking tray. Dock the rectangles with a fork.

Divide the lamb mixture into 4 and shape them to fit the pastry.

Place a covered saucepan of water on a moderate heat and bring the water to the boil. Salt the water and blanch the spinach leaves for 5 seconds in the boiling water. Drain, refresh and dry the leaves.

Wrap the minced lamb in one or two spinach leaves and place a wrapped piece of lamb onto a rectangle of puff pastry.

Cut four pieces of lattice pastry big enough to cover the lamb, open the lattice pastry slightly and press the edges of the lattice and puff pastry together. Trim each lamb lattice and brush with egg wash.

Place the tray of lamb lattices into the preheated oven and bake for 25 minutes until the pastry is golden brown.

Notes Serve hot with a thai chilli sauce.

NOTES : A lighter alternative to en croute the chilli, lime and coriander being an interesting addition.

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