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 Puré

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 Leaf

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 Mushroom

sliced

400

Chopped Tomato

canned

Method

Distribute the lamb mixture into six individual pie dishes.

Season the mixture with salt and black pepper.

Return the lamb to the pan and simmer on low heat for 40 to 60 minutes.

Cover each dish with a circle of puff pastry and bake until golden.

Add the wine and canned tomatoes and bring the mixture to a boil.

Stir in the tomato purée and bay leaves and cook for 8 minutes.

Fry the onion, peppers, garlic, herbs, and mushrooms in the same pan until softened.

Fry the lamb in vegetable oil until golden-brown and set aside.

Preheat the oven to 200°C.