Lamb shoulder caldereta pie

Begin by making the sauce. Sauté the onion and garlic until soft. Add the tomato paste, broth, liver spread, soy sauce, vinegar, sugar, and bay leaf. Simmer for 15 minutes

Add the bell peppers and carrot, and cook until tender. Season with salt and pepper. Set aside

For the pastry, mix the flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together

Roll out the dough, fold it into thirds, and turn. Repeat the rolling, folding, and turning process three times. Chill before use

Preheat the oven to 190°C

For the potato pavé, layer the potato slices in a baking dish, seasoning each layer with salt, pepper, and minced garlic, and pouring a little cream over each layer

Bake covered at 190°C for about 1 hour or until tender. Let cool

Brown the lamb cubes in a splash of oil, then mix in 500 ml of the caldereta sauce. Cook over a low heat until the lamb is tender

Roll out the pastry, and cut out 5-inch rounds. Layer the sliced carrots and bell pepper onto each of the rounds

Cut out a 5-inch round of potato potato pavé, and add on top of the vegetables

Top with the lamb caldereta mixture, then transfer to the freezer or fridge to chill again until solid

Preheat the oven to 200°C

Cover the filling with a larger round of puff pastry, sealing the edges. In the restaurant, they add a second sheet of puff pastry over the lid, with slits cut into it to give it the cross hatching seen in the picture

Cut slits in the pastry to allow steam to escape. Brush with egg wash

Bake at 200°C for about 30 minutes or until the pastry is golden brown and the filling is bubbly

Serve the pie with more caldereta sauce, and swirls of chive oil