Preheat the oven to 190°C. In a pan, heat the oil over a moderate heat and add the lamb onions and figs and sauté for five minutes.
Roll out the pastry on a lightly floured surface to two pie size circles. Lightly grease a pie dish and line the base with one of the pastry circles, prick the base with a fork. Cover with nonstick baking paper and baking beans and bake blind for 10 minutes.
Arrange the lamb mixture in the centre, retaining the juices in the pan. Return the pan to the heat and add the tomato puree and some of the flour and stir to a consistency of breadcrumbs. Start to add the lamb stock, stirring continuously, to form a thick gravy. Add to the lamb mixture, top with the pastry and seal. Make a small incision in the top of the pie. Brush the pastry with the egg yolk and place in the oven for thirty minutes until golden brown.
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