Finely dice the onion and the bell peppers.
Heat oil or butter in a frying pan or wok and sauté the onion until translucent.
Add the ground lamb and fry until browned.
Then add the spice mix and stir well.
Add the bell peppers and fry until they start to soften.
Now add the tomato puree, stir well and fry another two minutes.
Taste the mixture and add salt/pepper to taste.
Let the mixture cool down before filling the pastries.
Preheat the oven to 180°C and line a baking sheet with parchment paper.
Roll out the puff pastry and cut each sheet into 6 equal pieces.
Divide the lamb mixture among the 12 pieces of puff pastry.
Wet the sides, take one corner and flip it over the filling.
Close the sides pressing down with a fork to seal the edges.
Carefully transfer to the prepared baking sheet.
Beat the egg with the milk and brush the pastries with the egg wash.
Bake ca. 25 minutes or until golden brown.