In a large skillet, sizzle the olive oil with chopped onion, crushed garlic, thyme, oregano, rosemary, and chillies until fragrant. Next, add the lamb mince, grated carrots and courgettes, chopped black olives, and red wine. Cook for 15 minutes.

Next, add the tomato sauce and cook for further 20 minutes. If the mixture becomes too dry, add some water. Season with salt according to taste and sprinkle with lemon zest. Then, add the potato starch mixed with cold water and stir well until creamy.

Line single-serving ramekins with the puff pastry, saving a third for the pie lids. Then, fill the cases with the cooked minced lamb and fold in the pastry dough. Finally, cover each pie with a pastry lid and seal the edges by pressing them with the tines of a fork.

Bake the minced lamb pies for 30-35 minutes at 200°C (390°F). Once the pies have a crispy golden crust, remove them from the oven and allow to cool down for a few minutes before serving. Enjoy!