Ingredients

Steps

• Preheat the oven to 200°C.
• Fry the lamb in vegetable oil until golden-brown and set aside.
• Fry the onion, peppers, garlic, herbs, and mushrooms in the same pan until softened.
• Stir in the tomato purée and bay leaves and cook for 8 minutes.
• Add the wine and canned tomatoes and bring the mixture to a boil.
• Return the lamb to the pan and simmer on low heat for 40 to 60 minutes.
• Season the mixture with salt and black pepper.
• Distribute the lamb mixture into six individual pie dishes.
• Cover each dish with a circle of puff pastry and bake until golden.