An unusual and delicious accompiament to your roast lamb that cannot fail to impress your guests.
- Sift flour and salt; rub into fats, and mix with just enough cold water to form a dough then roll out thinly
- With a 3in. (7.5 cm) fluted round cutter, cut into 16 rounds, using up pastry trimmings as well
- Mould rounds carefully into tartlet tins