Lamb korma pies

  • 50 mins cooking
  • Serves 6
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  • 6 sheets frozen shortcrust pastry, thawed
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, beaten lightly
  • Mango chutney, to serve
Lamb korma filling
  • 20 grams butter
  • 2 tablespoons extra virgin olive oil
  • 500 grams lamb loin fillets, cut into 2cm pieces
  • 1 medium onion, sliced thinly
  • 1 tablespoon finely grated ginger
  • 1 clove garlic, crushed
  • 1/4 cup roasted, flaked almonds (20g)
  • 1/3 cup korma paste (100g)
  • 1/3 cup chicken stock (80ml)
  • 1/2 cup Greek yoghurt (140g)
  • 1 cup frozen peas (120g)
  • 1 medium boiled potato, cut into 2cm pieces
  • 1 tablespoon lemon juice
  • 1/3 cup firmly packed fresh coriander leaves, torn


  • 1
    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.
  • 2
    Lightly grease and preheat a 4-hole (¾-cup/180ml) pie maker.
  • 3
    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.
  • 4
    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.


Pies and lamb korma filling will keep for up to 3 months in airtight containers in the freezer. Thaw in fridge overnight. Reheat the pies in pie maker for 12 minutes.

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