Name: Lamb masala pies with raita
Cook time: 75 min
Total time: 75 min
Ingredients: 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; Raita; 3/4 cup (200g) yoghurt; 1 lebanese cucumber (130g), seeded, chopped finely; 2 tablespoon finely chopped fresh mint

Ingredients

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

Raita

3/4 cup (200g) yoghurt

1 lebanese cucumber (130g), seeded, chopped finely

2 tablespoon finely chopped fresh mint

Method

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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