Swedish Frost-Bump Lamb (Tjälknöl) with Cardamom-Currant Sauce
Roasted Lamb Stuffed with Mushroom Pilaf
Cabbage Rolls with Ground Lamb (Kåldolmar med Lammfärs)
Rustic Lamb Pie with Snøfrisk Cheese
Lamb Kabobs with Salt-Grilled Potatoes
Lamb Loaf with Savory Mushroom Sauce
Caraway-Encrusted Rack of Lamb with Chilled Dill Sauce
Smoked Lamb Chops with a Lingonberry Sauce Reduction
Swedish Lamb Fricassee (Svensk Lammefrikassé)
While tjälknöl (“frost bump”) is most often prepared in Sweden from frozen wild game roasts, it’s perhaps even better when made with lamb.
INGREDIENTS | SERVES 8–10
1 (6-pound) boneless leg of lamb, frozen
6 cups water
6 tablespoons salt
5 cloves garlic, pressed
1 tablespoon coriander seeds
1 teaspoon fennel seeds
3 bay leaves
Cardamom-Currant Sauce (see sidebar recipe)
Combine 1⁄3 cup red wine or port, 1 cup red currant jelly, 1 tablespoon grated orange zest, 1⁄2 tablespoon grated lemon zest, 1⁄2 cup orange juice, 1 tablespoon brown sugar, and 1 teaspoon ground cardamom in a saucepan. Bring to a simmer over medium heat; reduce heat to low and cook for 15 minutes, stirring occasionally. Remove from the heat and allow to cool and thicken.
1. Preheat oven to 170°F.
2. Place the frozen lamb on a rack in a roasting pan, then place it on the lowest rack of the oven.
3. Cook the lamb until a thermometer inserted in the thickest part of the roast registers 150°F (check it at 8 hours, then every half hour thereafter until it reaches 150°F). Remove from the oven.
4. To make the brine, combine the water, salt, garlic, coriander seeds, fennel seeds, and bay leaves in a large pot and bring to a boil. Stir until all of the salt has dissolved, then remove from heat and allow to cool completely.
5. Place the roasted lamb into the brine (the brine needs to cover the lamb completely), then refrigerate for 5 hours.
6. To serve, remove the lamb from the brine, pat dry, and slice thinly. Accompany the dish with the Cardamom-Currant Sauce.
This recipe features tender roasted lamb, enriched with a blend of forest mushrooms and barley.
INGREDIENTS | SERVES 8
5 ounces dried chanterelle, morel, and porcini mushrooms
3 tablespoons canola or olive oil, divided use
1 cup button mushrooms, finely chopped
1⁄2 red onion, finely chopped
1 celery stalk, finely chopped
1 tablespoon garlic, finely chopped
1 cup cooked barley
1⁄4 cup fresh thyme leaves, divided use
1 boned and butterflied leg of lamb, fell removed
1 teaspoon salt
1⁄2 teaspoon pepper
1. Place the dried mushrooms in enough hot water to cover and let them sit for 30 minutes to reconstitute. Drain, pat dry, then coarsely chop.
2. Preheat oven to 400°F. Heat a frying pan over a medium burner, pour in 1 tablespoon of the oil, then sauté the button mushrooms, onion, celery, and garlic until they soften. Remove from heat and stir in the reconstituted wild mushrooms, barley, and 2 tablespoons of the thyme.
3. Place the lamb, skin side down, on a counter and pound with a meat mallet to an even 1⁄2 thickness. Spread the stuffing over the meat, leaving a 1⁄2 border around the edges. Roll tightly, jellyroll fashion, then tie the bundle with kitchen string.
4. Rub the outside of the lamb with the remaining tablespoon of oil, then sprinkle with the remaining thyme, salt, and pepper. Place on a rack, seam-side down, over a roasting pan.
5. Roast the lamb in the middle of the oven for 30 minutes, then reduce heat to 360°F and roast for an additional hour. Remove from the oven, tent with foil for 15 minutes, then slice and serve.
Brining lamb then smoking it over juniper branches gives it a special flavor reminiscent of the smoked lamb from Iceland and Finland. Although juniper berries are safe for adults, you should not consume them if you are pregnant, have cancer or kidney disease, or are younger than 12.
INGREDIENTS | SERVES 8–10
4 tablespoons juniper berries, divided use
2 tablespoons peppercorns
3 bay leaves, crumbled
1⁄2 cup plus 1 teaspoon salt, divided use
1⁄2 cup sugar
2 quarts water
1 leg of lamb, boned and butterflied, fell removed
3 cups alder chips
A few juniper branches
5 cloves garlic, chopped
1 tablespoon lemon zest
3 tablespoons lemon juice
1⁄2 teaspoon pepper
1⁄2 cup canola or olive oil
The preparation and enjoyment of hangikjöt—lamb, mutton, or even horsemeat that has been brined, cold-smoked, then hung to dry for several weeks—is a time-honored tradition in Iceland. Unfortunately, it is a difficult dish to replicate in an American home kitchen, requiring a lengthy bout of cold-smoking in a smokehouse environment (traditionally, the meat was smoked over dried sheep dung). For a great description of how to prepare hangikjöt, go online and visit one of the best Icelandic recipe sites on the web: Jo’s Icelandic Recipes (www.isholf.is/gullis/jo).
1. Place 1 tablespoon of the juniper berries, peppercorns, crumbled bay leaves, 1⁄2 cup salt, and sugar in a food processor and pulse until the berries and peppercorns are ground. Combine with 2 quarts water into a brine in a dish large enough to hold the lamb. Place the lamb in the brine, making sure it is fully covered; if not, add more water. Cover and refrigerate for 24 hours.
2. Soak the alder chips in enough water to cover for 1 hour. Place the juniper branches in a bucket of water.
3. Combine the remaining tablespoon of juniper berries, garlic, lemon zest, lemon juice, 1 teaspoon salt, and pepper in a food processor, then pulse into a paste. Pour the oil into the paste in a steady stream, pulsing steadily to combine.
4. Remove the lamb from the brine, then place the brine in the water pan of your smoker. Prick the lamb all over deeply with a sharp knife, then rub the paste into the skin.
5. Spread 1 cup of the soaked alder chips over the coals or heating element of the smoker; place the water pan with the brine into position. Grease the top rack, place the lamb on top, and close the smoker. Smoke for 2–3 hours, turning the lamb and adding more chips every hour, until a thermometer inserted into the thickest portion registers 135°F.
6. When the thermometer registers 135°F, shake the juniper branches to remove excess water, then place them directly on top of the heating element. Cover the smoker and continue to smoke until the lamb reaches an internal temperature of 145°F (for medium rare). Remove from the smoker, allow to sit for 15 minutes, then carve.
Lightly blanched cabbage leaves provide a healthy “wrap” for ground lamb and onions in this Swedish classic.
INGREDIENTS | SERVES 4
8 large cabbage leaves
1 pound ground lamb
1⁄2 cup fresh bread crumbs
1⁄4 cup onion, finely minced
1 cup whipping cream, divided use
1 egg
5 tablespoons fresh parsley, minced
2 teaspoons fresh thyme, minced
1 teaspoon salt
1⁄4 teaspoon pepper
1 cup rice (your choice), cooked
3 tablespoons butter
2 tablespoons Swedish light syrup or light corn syrup
2⁄3 cup white wine
1. Preheat oven to 400°F. Place the cabbage leaves in a large frying pan with enough water to cover by 1⁄2; bring to a boil and maintain boil for 1 minute. Drain the leaves through a colander and rinse with cold water; pat the pan dry with a towel.
2. Combine the lamb, bread crumbs, onion, 1⁄2 cup of the whipping cream, egg, parsley, thyme, salt, and pepper in a food processor; pulse until combined into a smooth paste. Fold this mixture together with the prepared rice.
3. Place 1⁄8 of the mixture near the short (stem) end of a cabbage leaf and roll up, like an enchilada, tucking in the ends as you go. Repeat for the remaining cabbage rolls.
4. Melt the butter in the frying pan over medium heat, then stir in the syrup. Place the rolls in the pan, seam-side down, and fry until golden, turning once. Transfer the rolls, seam-side down, to a 9 × 13 casserole dish. Increase the heat under the pan to high and pour in the wine to deglaze, scraping up the browned bits. Whisk well, then pour this mixture over the cabbage rolls in the baking dish. Place in oven and bake for 1 hour or until tender and cooked through.
5. Remove the cabbage rolls from the casserole and drain the pan juices into the frying pan. Boil over high heat until reduced to a glaze-like consistency, then stir in the remaining 1⁄2 cup whipping cream. Season this sauce with salt and pepper to taste, then drizzle over the cabbage rolls.
Proof-positive of the unparalleled tenderness that results from slow-cooking lamb, these lamb shanks almost melt off the bone. Accompany them with egg noodles or garlic mashed potatoes to soak up the rich sauce.
INGREDIENTS | SERVES 6
6 lamb shanks
Salt and pepper to season lamb
1⁄4 cup canola oil
1 onion, peeled and finely diced
1 celery rib, finely diced
1 large carrot, finely diced
1 tablespoon flour
3 cloves garlic, minced
1⁄2 cup good red wine
1 cup chicken broth
1 tablespoon white wine vinegar
1 cup water
4 teaspoons juniper berries (or substitute 6 sprigs fresh thyme)
5 anchovies, chopped
Sharply pungent juniper berries are a favorite seasoning in Scandinavia, used to add a resinous note to game dishes, to flavor schnapps and pickled herring, or as a key ingredient in marinades. Juniper berries can be used both fresh and dried; simply remove them from dishes (as you would a bay leaf) after cooking. Warning: because they have diuretic properties and can cause abdominal cramping, juniper berries should not be used in food to be served to children under 12, persons with kidney disease or cancer, or women who are pregnant/nursing.
1. Preheat oven to 325°F.
2. Season the lamb shanks with salt and pepper. Heat the oil in a large frying pan over medium-high heat, add the lamb shanks, and sear on all sides (about 2 minutes per side). Transfer the shanks to a roasting pan large enough to hold them in a single layer.
3. Pour off all but 3 tablespoons of the fat from the pan, then add the onion, celery, and carrot. Cook over medium-high until the vegetables are soft and begin to brown, about 7 minutes. Stir the flour and garlic into the vegetables and cook for 1 minute more.
4. Pour the wine over the vegetables and bring to a boil. Add the chicken broth, vinegar, water, juniper berries, and anchovies. Bring to a boil once more, then remove from heat.
5. Pour the sauce over the lamb shanks. Use heavy-duty aluminum foil to cover the roasting pan, sealing tightly around the edges. Roast for 1 hour, then remove the foil and turn the shanks over. Replace the foil and cook for 1 additional hour until tender. Transfer the shanks to a serving bowl and tent with foil to keep warm.
6. Pour the liquids from the roasting pan into a saucepan and boil over high heat until reduced by half, about 10 minutes, skimming off fat as it rises to the top. Season to taste with additional salt and pepper, pour over the lamb shanks, and serve.
Use your favorite double pie crust for this elegantly simple ground lamb pie, or—if you have time—make the Spelt Pie Crust from Chapter 9.
INGREDIENTS | SERVES 6
5 Spelt Pie Crusts (see Chapter 9, or substitute your favorite double crust)
1 pound ground lamb
1 cup fresh mushrooms, sliced
1⁄2 cup red onion, chopped
2 cloves garlic, finely chopped
1⁄2 teaspoon pepper
1⁄4 teaspoon dried thyme
1 can condensed cream of potato soup
1 (4.4-ounce) package Snøfrisk fresh spreadable cheese, room temperature
1⁄2 cup sour cream
1 egg, beaten
1. Preheat oven to 375°F. Line the bottom of a 9 pie pan with the first crust.
2. In a large skillet over medium-high heat, brown the ground lamb, mushrooms, onion, and garlic together until the meat has cooked through, stirring to prevent sticking, about 10 minutes. Drain off any accumulated fat.
3. Add the pepper, thyme, potato soup, and Snøfrisk, stirring until the cheese has melted. Fold in the sour cream, then transfer the mixture to the pie crust.
4. Top with the second crust; seal and flute the edges, and cut a few vents in the top. Brush well with the beaten egg.
5. Bake for 45–50 minutes or until the crust is golden brown. Remove from oven, allow to sit for 10 minutes, then slice and serve.
You’ll love these grilled Icelandic lamb kabobs, accompanied with salt-grilled potatoes and tarragon-infused Béarnaise sauce.
INGREDIENTS | SERVES 10
1⁄2 cup olive oil
1⁄4 cup white wine vinegar
4 cloves garlic, pressed
1 tablespoon dried tarragon
1 teaspoon salt
1 teaspoon pepper
1 boneless leg of lamb
4 pounds baby potatoes
Kosher salt, as needed
Béarnaise sauce (homemade or made from a Knorr packet)
Sauté 1 tablespoon minced shallots in 2 teaspoons butter until soft, about 3 minutes. Stir in 1 tablespoon white wine vinegar, 1 tablespoon lemon juice, 1 teaspoon dried tarragon, and 1 teaspoon lemon zest and bring to a boil; cook for 1 more minute. Strain the liquid, then return it to the saucepan; stir in 1⁄2 cup sour cream and cook over low heat, stirring occasionally, until warmed through. Season to taste with salt and pepper.
1. Whisk together the oil, vinegar, garlic, tarragon, salt, and pepper into a marinade. Chop the lamb into 2 cubes, then cover with the marinade. Refrigerate for 1 hour.
2. Cover the bottom of 2 (8 or 9") aluminum foil pans with kosher salt. Distribute the potatoes in a single layer in the pans, then add enough salt to cover. Place on the top rack of a grill set at medium heat, close the lid, and bake for 45 minutes or until fork-tender. Remove from the grill, then increase the heat to high.
3. Thread the marinated lamb onto skewers. Place them on the grill, reduce heat to medium-high, and grill until done, turning to brown all sides evenly, about 10 minutes
4. To serve, brush the salt off the potatoes, then place them in a serving dish. Accompany the lamb and potatoes with Béarnaise Sauce and a salad.
Ground lamb, typically less fatty than hamburger, also creates a denser, more flavorful loaf. Keep the loaf simple, then sauce it up with a savory mushroom-blue cheese gravy.
INGREDIENTS | SERVES 8
3⁄4 cup milk
1 egg, beaten
1⁄2 cup rye crispbread, finely crumbled
1⁄4 cup onion, finely chopped
1 tablespoon fresh parsley, finely chopped
1 teaspoon dried sage, divided use
1 teaspoon salt
1⁄8 teaspoon pepper
5 pounds ground lamb
3 ounces mixed dried mushrooms (chanterelle, moral, porcini)
1 cup boiling water
1 tablespoon canola or olive oil
1 tablespoon butter
1 cup button mushrooms, quartered
1⁄2 ounce Danish blue cheese, crumbled
2 teaspoons Lingonberry Jam (see Chapter 7, or substitute red currant jelly)
1⁄2 cup half-and-half
Salt and pepper to taste
1. Preheat oven to 350°F.
2. In a large bowl, combine the milk, egg, crispbread crumbs, onion, parsley, 1⁄2 teaspoon of the sage, salt, and pepper, then use your hands to mix the ground lamb into the mixture. Form into a loaf and place in a greased 9 × 5 loaf pan.
3. Bake for 1 hour or until internal temperature of lamb meatloaf registers 160°F.
4. As the meatloaf cooks, make your sauce: Place the dried mushrooms in the boiling water and allow to reconstitute for 15 minutes. Drain, reserving 1⁄2 cup of the mushroom liquid.
5. Melt the oil and butter together in a saucepan, then add the button mushrooms and sauté over medium-high heat until the mushrooms begin to weep, about 3 minutes. Reduce heat to medium, then stir in the reconstituted mushrooms, the reserved mushroom liquid, the remaining 1⁄2 teaspoon dried sage, blue cheese, Lingonberry Jam, and half-and-half. Warm through, then season with salt and pepper to taste.
6. To serve, slice the lamb loaf and drizzle with the sauce.
One thing that should never be overlooked—like seasoning—by those who seek to boost flavors is the sensory explosion that occurs when you pair warm-from-the-oven roasted meat with an ice-cold sauce. It’s like jumping into a chilly, pristine forest lake immediately after a Finnish sauna.
INGREDIENTS | SERVES 6
1 shallot, peeled and finely minced
1 large garlic clove, peeled and finely minced
1 teaspoon kosher salt
1⁄2 teaspoon white pepper
1 tablespoon lemon juice
1⁄4 cup fresh dill, finely chopped
8 ounces skyr or plain low-fat Greek yogurt
5 trimmed racks of lamb (11⁄2 pounds each)
1 teaspoon dried dill
Salt and black pepper to season
1 tablespoon vegetable oil
1 tablespoon butter
1 tablespoon caraway seeds
2 tablespoons fresh rye breadcrumbs
3 tablespoons Swedish or Dijon mustard
It’s true that it is unnecessary to sear domestic meat (lean beef and pork) before roasting (at least with the intent of “sealing” in the juices, which is an old wives’ tale). However, searing does promote the Maillard reaction: the caramelization that makes the outside crust of meat so delicious. With a fatty meat like lamb—especially if it’s encrusted with a breading on the outside—go ahead and sear to your heart’s content (so long as it’s only for a minute or two on each side).
1. For the sauce, combine the shallot, garlic, kosher salt, white pepper, lemon juice, and dill, then fold it together with the skyr or yogurt. Cover and refrigerate for at least 3 hours.
2. Preheat oven to 400°F.
3. Sprinkle both sides of the lamb racks with the dried dill and a pinch of salt and black pepper. Heat vegetable oil in a frying pan over a medium-high burner, then sear the lamb racks on both sides, about 2 minutes per side. Remove from the heat; place the racks, bone-side down, in a roasting pan.
4. Return the pan to the burner and add the butter. Once it’s frothy, stir in the caraway seeds and bread crumbs, and stir-fry until the crumbs have browned, about 3 minutes. Season the crumbs with a generous pinch of salt and pepper; remove from heat.
5. Spread the top and sides of the lamb racks with the mustard, then press the breading mixture evenly over the racks. Bake in the oven for 20 minutes or until a thermometer registers 130°F (for medium-rare). Remove from oven, tent with foil, and allow to sit for 10 minutes.
6. To serve, cut the lamb racks into two-rib slices and plate, accompanied with the chilled dill sauce.
Reverse-searing these lamb chops after oven-smoking gives them a crispy edge not possible by smoking alone and also adds a richer flavor to the lingonberry sauce reduction. Serve with the smoked potatoes and a simple shelled pea salad as a luscious late-spring supper.
INGREDIENTS | SERVES 4
5 tablespoons canola oil
4 tablespoons lingonberry vinegar, divided use (or substitute cranberry vinegar)
1 teaspoon white pepper
1 teaspoon salt
8 (11⁄2"-thick) lamb chops
12 new potatoes, halved
1 SAVU Smoker Bag (Alder)
2 tablespoons butter
1⁄2 cup white wine
2 shallots, minced
1⁄2 cup lamb broth (or substitute vegetable broth)
1⁄4 cup Lingonberry Jam (see Chapter 7)
1⁄2 teaspoon ground cardamom
1. Whisk the 2 tablespoons canola oil, 3 tablespoons lingonberry vinegar, white pepper, and salt into a marinade. Place the lamb chops in a pan just large enough to hold them in a single layer; pour the marinade over them, cover, and refrigerate for 2 hours.
2. Preheat oven to 475°F. Place the lamb chops and potatoes in the smoker bag, seal the bag tightly, and cook for 15 minutes. Reduce heat to 350°F and cook for 20 more minutes.
3. Melt the butter over medium-high heat in a large frying pan, then transfer the smoked lamb chops immediately from the bag to the pan. Sear for 1 minute on each side; transfer to a plate and tent with foil.
4. Pour the wine into the pan to deglaze the bottom, scraping up any browned bits, then toss in the shallots, stirring constantly until the wine has reduced almost completely. Whisk in the broth and maintain a fast simmer until the liquid has reduced by half.
5. Add the Lingonberry Jam, remaining tablespoon of lingonberry vinegar, and cardamom. Stir until the mixture thickens into a smooth reduction, about 5 minutes.
6. Transfer the lamb chops and potatoes to individual plates and drizzle with the lingonberry sauce reduction.
Farm-fresh vegetables combined with grass-fed lamb in a creamy sauce; this dish is a salute to the superiority of simple ingredients when they’re harvested and cooked in season.
INGREDIENTS | SERVES 4
5 tablespoons canola or olive oil
3 pounds lamb, cut in 1" chunks
2 cups lamb broth (or water)
Salt and pepper to season
2 whole leeks, washed and chopped
3 large carrots, peeled and chopped into matchsticks
1 turnip, peeled and chopped
1 stalk celery, diced
2 tablespoons potato starch flour (or cornstarch) plus 2 tablespoons water
1⁄2 cup fresh dill, minced
1⁄2 cup shelled peas
To make lamb broth, place 4 pounds of lamb bones in a slow cooker. Add enough water to cover by 2", 2 tablespoons cider vinegar, 1 chopped carrot, 1 chopped onion, and 1 chopped celery stalk. Cook on low for at least 12 and up to 24 hours, skimming off the froth occasionally. Use immediately or freeze until needed.
1. Heat the oil in the bottom of a large frying pan over medium heat. Add the lamb and sauté on all sides until it’s browned. Pour the lamb broth (or water) over the lamb, add a pinch of salt and pepper, turn the heat to medium-low, and cover. Cook for 1 hour or until the lamb is tender and cooked through (check it occasionally and skim off any froth that rises to the top).
2. Add the leeks, carrots, turnip, and celery to the pan, increase heat to medium, and simmer, uncovered, until the vegetables are crisp-tender, about 15–20 minutes.
3. Once the vegetables are cooked, transfer them and the lamb to a deep serving bowl. Whisk the potato starch flour and the 2 tablespoons water together, then stir this into the remaining pan liquid to thicken. Stir in the chopped dill and the fresh peas, then immediately fold the sauce into the lamb and vegetables in the serving dish.
4. Serve in bowls, with warm homemade bread or flatbread.
Enjoy this tender pâté as is, as an appetizer on toasted bread points, or use it to accent Company Lamb in Puff Pastry (see recipe in this chapter).
INGREDIENTS | SERVES 6–8
4 slices thick-cut smoked bacon, finely chopped
1 pound lamb liver
5 shallots, peeled and finely diced
1⁄2 cup mushrooms, finely diced
1 clove garlic, peeled and finely diced
1 tablespoon fresh thyme, chopped
1⁄2 teaspoon cayenne pepper
2 tablespoons brandy
1. Fry the bacon in a skillet over medium-high heat until crispy.
2. Add the lamb liver, shallots, mushrooms, garlic, thyme, and cayenne; stir-fry until the liver is cooked through but still moist and slightly pink inside. Transfer the contents of the pan to a food processor, then deglaze the pan with the brandy. Scrape up the browned pits and then pour into the processor.
3. Pulse the mixture until it is as coarse or as fine as you like it (if it’s too thick, thin it with olive oil or melted butter).
4. Use a spatula to spread the pâté in a narrow mold or in individual ramekins. Allow to cool to room temperature, then transfer to the refrigerator and chill for at least 30 minutes before serving.
Wow your guests with lamb, pâté, and a duxelle of mushrooms tucked into puff pastry.
INGREDIENTS | SERVES 4
1 pound fresh mushrooms
1 tablespoon shallots, finely diced
1⁄2 cup white wine
5 teaspoons fresh rosemary, finely minced
4 (4-ounce) boneless lamb steaks
Salt and pepper to taste
1 tablespoon butter
1 tablespoon canola or olive oil
1 sheet puff pastry, thawed
1⁄3 cup Lamb Pâté (see recipe in this chapter)
2 eggs, beaten with 1 tablespoon water into an egg wash
1. Place the mushrooms and shallots in a food processor and pulse until finely ground. Heat a nonstick frying pan over medium-high; transfer the mushrooms to the pan and cook, stirring often, until the mushrooms have released most of their water. When they are dry, pour in the wine to deglaze the pan. Stir in the rosemary and simmer until the liquid has all been absorbed. Remove from heat and cool.
2. Season the lamb steaks on both sides with salt and pepper. Heat the butter and oil together in a frying pan over medium-high heat, add the lamb, and sear on each side, about 2 minutes per side. Transfer to a plate and allow to cool.
3. On a floured counter, cut the sheet of pastry into quarters, then roll out each quarter until it’s large enough to completely encase a steak (about 41⁄2). Take half of the cooled mushroom mixture and distribute it evenly between the centers of the pastry sheets.
4. Use half of the pâté to “frost” one side of the cooled steaks, then place them, pâté-side down, on the mushrooms. “Frost” the tops with the remaining pâté, then divide the remaining mushrooms on top, pressing down slightly with the back of a spoon.
5. Use a pastry brush to coat all of the exposed edges of the pastry well with the egg wash, then fold up the edges to encase the lamb. Seal the edges, then place them seam-side down on a baking sheet. Chill in the refrigerator for 30 minutes.
6. Preheat oven to 400°F. Brush the tops and sides of the pastry bundles with the remaining egg wash and prick the tops in a few places with a fork to vent. Place in the oven and cook until golden brown, about 25 minutes.