Pies are always a favourite meal. Make these spicy slow-cooked lamb curry pies using Marion’s Kitchen Massaman Curry kit and ready-made puff pastry – nothing could be easier!
Thai Massaman Lamb Pies
1 x Marion’s Kitchen Thai Massaman Curry , which includes:
– MASSAMAN CURRY PASTE
– COCONUT MILK
– DRIED HERBS & CHILLI
– PEANUTS
800g (1.7lb) diced lamb shoulder
1 onion, diced
2 medium potatoes, diced
1 tbsp oil
4 sheets puff pastry
2 egg yolks, lightly whisked
- Heat oil over medium heat and fry the MASSAMAN CURRY PASTE for couple minutes. Add lamb and cook for 3 minutes or until the meat starts to brown.
- Pour in the COCONUT MILK.
- Stir through the DRIED HERBS & CHILLI along with potatoes, onion and peanuts. Allow it to simmer for about 90 minutes or until the meat is fork tender. Allow curry to cool completely.
- When the curry is cool, divide among 6 one cup capacity ramekins or pie dishes.
- Cut pastry into 3cm (about ½ inch) strips. Weave the strips of pastry evenly over the lamb to create a lattice pattern (click here to watch the video). Trim the overhang of pastry. Use leftover pastry strips to create an edge around the latticed pastry.
- Brush pastry with egg yolk. Place in the fridge to chill for 30 minutes.
- Preheat oven to 200C/390F. Bake in a preheated oven for 30 minutes or until golden brown.
