Small Lamb Pie with Fig

Ingredients

• 300 g puff pastry (frozen)
• flour (for the work surface)
• 500 g lamb meat (from the shank)
• 1 vegetable onion
• 2 Garlic cloves
• 4 dried figs
• 2 tbsp plant oil
• 150 ml dry red wine
• 250 ml meat broth
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped rosemary
• Salt
• pepper (ground)
• butter (for the molds)
• 1 egg yolk
• 4 fresh figs

Instructions

1. 1.

   Lay the puff pastry on a floured work surface and let it thaw. Preheat the oven to 180°C fan-forced. Wash, pat dry, trim and dice the lamb into small cubes. Peel and finely chop the onion and garlic. Dice the dried figs finely.

2. 2.

   Heat the oil in a pan and sauté the onion and garlic for 1-2 minutes. Add the lamb, brown it, then deglaze with red wine. Reduce almost completely and add broth. Stir in chopped figs and herbs, season with salt and pepper, and simmer over medium heat for 10-15 minutes.

3. 3.

   Roll out the puff pastry on a floured surface and cut into 4 circles (8 cm diameter). Fill four ovenproof buttered molds with the lamb ragout, cover each with a pastry circle and seal tightly. Brush with egg yolk and top each with a cross-cut fig. Bake in the preheated oven for 30-35 minutes until golden brown. Serve with mint sauce.