Quick & Easy

Lamb masala pies with raita

Served with a cooling cucumber raita, these curried lamb pies will be loved by the whole family.
lamb masala pies with raita
6 Item
1H 15M




1.Heat oil in large saucepan; cook onion, stirring, until onion softens. Add lamb; cook, stirring, until browned. Add paste; cook, stirring, until fragrant. Add undrained tomatoes, the water and cream; bring to the boil. Reduce heat; simmer, uncovered, about 25 minutes or until sauce thickens; cool. Stir in coriander.
2.Preheat oven to 200°C (180°C fan-forced). Grease six-hole (¾-cup/ 180ml) texas muffin pan.
3.Cut six 12cm rounds from shortcrust pastry; press into pan holes. Brush edges with a little of the egg. Spoon lamb mixture into pastry cases.
4.Cut six 9cm rounds from puff pastry; top lamb mixture with puff pastry rounds. Press edges firmly to seal; brush tops with remaining egg. Cut a small slit in top of each pie.
5.Bake pies about 25 minutes. Stand in pan 5 minutes before serving.
6.Meanwhile, make raita by combining ingredients in small bowl.
7.Sprinkle lamb masala pies with fresh coriander leaves; serve with raita.

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