Lamb masala pies with raita

Served with a cooling cucumber raita, these curried lamb pies will be loved by the whole family.

  • 1 hr 15 mins cooking
  • Makes 6 Item
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Lamb masala pies with raita
  • 2 tablespoon vegetable oil
  • 1 medium brown onion (150g), chopped finely
  • 600 gram diced lamb
  • 1/3 cup (100g) tikka masala paste
  • 400 gram can diced tomatoes
  • 1/4 cup (60ml) water
  • 1/2 cup (125ml) cream
  • 1/4 cup coarsely chopped fresh coriander plus extra leaves to serve
  • 2 sheets shortcrust pastry
  • 1 egg, beaten lightly
  • 2 sheets puff pastry
  • 3/4 cup (200g) yoghurt
  • 1 lebanese cucumber (130g), seeded, chopped finely
  • 2 tablespoon finely chopped fresh mint


Lamb masala pies with raita
  • 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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