Flavorful and spicy hand-pies filled with tender cubed leg of lamb, seasoned with aromatic spices and cooked in a rich tomato and coconut milk sauce, encased in golden puff pastry.
30 ml olive oil
1 kg deboned leg of lamb, cubed
10 ml paprika
5 ml ground cumin
5 ml turmeric
15 ml curry paste or rub
5 ml ground cinnamon
1 tin chopped tomatoes
1 tin coconut milk
30 ml chutney
Zest and juice of 1 lemon
1 onion, chopped
3 garlic cloves, crushed
Salt and pepper for seasoning
2 rolls puff pastry (each roll approximately 400g)
1 egg, mixed with 60 ml 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
Option: Make small ones and use as canapes
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