Individual Lamb and Fig Pot Pies
Ingredients
- Ingredients
- 300 grams Puff pastry dough (frozen)
- Pastry flour (for dusting)
- 500 grams lamb (from the leg)
- 1 yellow onion
- 2 garlic cloves
- 4 dried Figs
- 2 Tbsps vegetable oil
- 150 milliliters dry Red wine
- 250 milliliters Beef broth
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- salt
- freshly ground peppers
- butter (for greasing)
- 1 egg yolk
- 4 fresh Figs
Preparation steps
Thaw the puff pastry. Preheat the oven to 180°C (approximately 350°F). Rinse the lamb, pat dry, trim and cut into small cubes. Peel the onion and garlic and chop finely. Finely dice the dried figs.
In a pan, heat the oil and sauté the onion and the garlic for 1-2 minutes. Add the lamb and sauté until browned on all sides. Deglaze with red wine, cook until evaporated then add the broth. Stir in the chopped figs and herbs, season with salt and pepper and simmer for 10-15 minutes over medium heat.
Roll out the puff pastry on a lightly floured work surface and cut out 4 discs (8 cm diameter) (approximately 3 inches). Fill 4 greased ramekins with lamb stew, cover with a puff pastry disc and seal the edges. Brush with beaten egg yolk, top with 1 scored fig and bake for 30-35 minutes, until golden brown. Remove with the oven and serve with mint sauce, if desired.
