




SPICY LAMB HAND-PIES
(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
METHOD:
- 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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