(Makes 10)

30 ml   olive oil

1 kg     deboned leg of lamb, cubed

1          onion, chopped

3          garlic cloves, crushed

10 ml   paprika

5 ml     ground cumin

5 ml     turmeric

15 ml   curry paste or rub

5 ml     ground cinnamon

1          lemon, zested and juiced

1 tin     chopped tomato

1 tin     coconut milk

30 ml   chutney

            salt and pepper for seasoning

2 rolls  puff pastry (each roll ±400g)

1          egg mixed with 60ml milk to make egg wash


  • Preheat the oven to 150°
  • Heat the olive oil in an ovenproof saucepan and brown the meat. Season
  • Remove the meat and add the onion and garlic.Cook for a few minutes then add all the spices.  Cook for a few minutes whilst stirring
  • Add the tomato and coconut milk to the pan and then add the meat. Mix well, cover and place in the oven for at least 3 hours.  Stir every hour and cook until the meat is very soft.
  • Add the chutney and check the seasoning.Cool completely
  • Roll out the pastry and line 10greased 11cm pie dishes (allow some of the pastry to hang over the sides)
  • Divide the filling between the 10 pie dishes and brush the edges of the pastry with some egg wash
  • Cover each pie with a circle of pastry and secure the edges
  • Brush with more egg wash and decorate(you can use strips of the leftover pastry to weave patterns on each pie)
  • Place in fridge before baking
  • Bake for about 30 minutes at 180°C




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