Lamb korma pie

 
 

20 g butter
2 tbsp olive oil
600 g lamb fillets, chopped coarsely
1 medium brown onion, sliced thinly
2 clove garlic, crushed
2.5 cm (1-inch) piece (10g) fresh ginger , grated
1/4 cup (20g) roasted flaked almonds
1/3 cup (100g) korma paste
1/3 cup (80ml) chicken stock
1/2 cup (140g) yogurt
1 cup (120g) frozen peas
1 tbsp lemon juice
1/3 cup fresh coriander (cilantro) leaves, firmly packed
2 sheets ready-rolled puff pastry
1 egg, beaten lightly

Heat half the butter with half the oil in a large saucepan.
Cook the lamb in batches until browned. Remove from the pan.
Heat remaining butter and oil in same pan.
Cook onion, garlic and ginger, stirring, until onion softens.
Add nuts and paste, cook, stirring, until fragrant.
Return lamb to pan with stock and yogurt, simmer, uncovered, about 10 minutes or until sauce thickens. (Take care not to overcook the lamb)
Stir in peas, juice and coriander. Cool.
Lightly oil two 6-hole large muffin pans.
Cut two rounds (approx 13 cm) from opposite corners of each pastry sheet. Then cut two rounds(approx 10 cm) from remaining corners of each sheet.
Place the 12 large rounds in pan holes to cover bases and sides.
Prick bases with fork and refrigerate for 30 minutes.
Cover small rounds with a damp cloth and refrigerate.
Preheat oven to 200°C (180°C fan forced).
Cover pastry-lined pan holes with baking paper. Fill with dried beans or uncooked rice and bake for 10 minutes.
Remove paper and beans carefully from pan holes and cool.
Fill pastry cases with lamb mixture.
Brush pastry edges with egg and top pies with small pastry rounds, pressing edges to seal.
Brush pies with remaining egg and bake about 15 minutes. Stand for 5 minutes before serving.

Serve with mango chutney and raita.