Bolognese with Parmesan Crisps

Succulent lamb shoulder simmered with vegetables and herbs, topped with puff pastry and baked until golden and tender.

Dinner Comfort Food Savory Lamb Puff Pastry

Estimated Nutrition

Calories

635

kcal / serving

3810 kcal total

Carbs

30.9g

per serving

185.4 g total

Fat

41.7g

per serving

250.2 g total

Protein

33.1g

per serving

198.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Puff Pastry

ready-rolled

CondimentsSauces

200

Tomato Purée

Dairy

piece

Egg

free-range, beaten

225

Parmesan

finely grated

Liquids

100

Red Wine

rich

Meat

450

Lamb Shoulder

bone removed, cut into cubes

NutsSeeds

clove

Garlic

finely chopped

tsp

Thyme

fresh leaves

tsp

Parsley

chopped fresh leaves

tsp

Oregano

dried

piece

Bay Leaves

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Onion

finely chopped

piece

Red Pepper

finely chopped

piece

Green Pepper

finely chopped

150

Button Mushrooms

sliced

400

Chopped Tomatoes

canned

Method

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.