Lamb and Mint Pies

Peel and finely chop onion and garlic. Rinse meat, pat dry and cut into small cubes. Heat butter in a pan and brown meat on all sides. Add onion and garlic, saute until golden brown. Add flour and mix well. Add stock and season with salt and pepper. Simmer, covered, for about 1 hour on low heat. Stir occasionally and add more stock or water, if needed. During the last 20 minutes. uncover and simmer until thick and creamy. Add mint and season with salt and pepper. Remove from heat and let cool slightly.

Butter 4 ramekins (8 cm in diameter) (approximately 6 inches). 

Roll out puff pastry until 3-4 mm thin (approximately 1/6 inch). Cut out four circles about twice the size of ramekins and four circles about the same size as ramekins. Line ramekins with large circles, making edges all around. Fill with lamb stew and top with remaining pastry circles. Press the pastry edges together firmly. Prick pastry with a fork 1-2 times. Bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes or until golden brown. Remove from the oven and cool slightly. Remove from the ramekins and arrange on plates.