Lamb korma pies

lamb korma pies
12 Item
1H 25M



1.Heat half the butter with half the oil in large saucepan, cook lamb, in batches, until browned. Remove from pan.
2.Heat remaining butter and oil in same pan, cook onion, garlic and ginger, stirring, until onion softens. Add nuts and paste, cook, stirring, until fragrant.
3.Return lamb to pan with stock and yogurt, simmer, uncovered, about 20 minutes or until sauce thickens. Stir in peas, juice and coriander. Cool.
4.Lightly oil two 6-hole (¾-cup/180ml) texas muffin pans. Cut two 13cm (5-inch) rounds from opposite corners of each pastry sheet, cut two 10cm (4-inch) rounds from remaining corners of each sheet. Place the 12 large rounds in pan holes to cover bases and sides. Prick bases with fork, refrigerate 30 minutes. Cover small rounds with damp cloth, refrigerate.
5.Preheat oven to 200°C (180°C fan forced).
6.Cover pastry-lined pan holes with baking paper, fill with dried beans or uncooked rice. Bake 10 minutes. Remove paper and beans carefully from pan holes, cool pastry cases.
7.Fill pastry cases with lamb mixture. Brush pastry edges with egg, top pies with small pastry rounds, pressing edges to seal.
8.Brush pies with remaining egg, bake about 15 minutes. Stand 5 minutes before serving.
9.Serve with mango chutney and raita.

To freeze Complete recipe up to to “Brush pastry edges with egg, top pies with small pastry rounds, pressing edges to seal”. Wrap each pie in 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. To reheat, preheat oven to 180°C (160°C fan forced). Place frozen pies on a baking tray. Cover loosely with foil. Bake until heated through.


Related stories