225g lamb, cut into small cubes
1 onion, finely chopped
1 small carrot, finely diced
60g peas
2 tsp tomato paste
1 tbsp olive oil
1 tsp red pepper flakes
Salt and ground black pepper to taste
1/2 cup water

345g puff pastry, thawed
1 egg yolk, beaten

⁃ Preheat the oven to 180C.

⁃ Heat the olive oil in a heavy pan. Add the onions, cook for a few minutes, until soft.

⁃ Add lamb, cook for further 5 minutes, until most of the liquid has evaporated.

⁃ Stir in carrots, peas, tomato paste, mix well. Season with salt & pepper, add the red pepper flakes. Pour in water & mix well.

⁃ Reduce heat, cover, cook for about 20 minutes. Drain & reserve the liquid of the meat mixture to be used as a sauce later. Leave the meat mixture to cool

⁃ If the puff pastry is frozen, take out of the freezer 2 hours before using and bring it to the room temperature. If it is kept in the fridge, take out the puff pastry 20 minutes before using and remove its carton. Just before using, take off the outer plastic wrap and unroll the pastry sheet on a lightly floured surface. Roll out the pastry into a thin sheet of a rectangle. Cut out squares, about 13cmx13cm.

⁃ Place a little of the meat mixture in the center of each square and fold over the edges to form a packet.

⁃ Place the packets, seam-side down, in the baking tray. Brush the egg yolk over the pastries & bake them in the oven for about 35 minutes or until puffed up and golden brown.

⁃ Warm up the reserved liquid of the meat mixture and serve as a sauce by the side of the kebabs in puff pastry.