Lamb korma pies

To make the lamb korma filling, heat half the butter with half the oil in a large saucepan. Cook lamb, in batches, until browned. Remove from pan. Heat remaining butter and oil in same pan over low heat. Cook onion, ginger and garlic, stirring, until onion softens. Add nuts and paste. Cook, stirring, until fragrant. Return lamb to pan with stock and yoghurt, simmering over medium heat, stirring frequently, for 20 minutes or until sauce thickens. Stir in peas, potato, lemon juice and coriander. Season. Cool.

Lightly grease and preheat a 4-hole (¾-cup/180ml) pie maker.

Using a pastry cutter, cut six large rounds (15.5cm) from shortcrust pastry and six small rounds (12cm) from puff pastry. Line prepared holes with shortcrust pastry rounds, pressing into base and side. Refrigerate remaining pastry rounds until required.

Spoon 2/3 cup lamb korma filling into each pie case. Top with puff pastry rounds, pressing edges firmly to seal. Brush pastry with egg. Close lid and cook for 8 minutes or until pastry is golden. Remove and transfer to a wire rack. Repeat with remaining pastry rounds, lamb filling and egg wash to make 6 pies in total. Serve pies with mango chutney.