Marion’s KitchenThai Massaman Lamb PiesINGREDIENTThai Massaman Lamb PiesEuropean Print This
Nutrition facts:– calories– fat
1 x Marion’s Kitchen Thai Massaman Curry, which includes:
MASSAMAN CURRY PASTE
DRIED HERBS & CHILLI
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
STEP 1 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.
STEP 2 Pour in the COCONUT MILK.
STEP 3 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.
STEP 4 When the curry is cool, divide among 6 one cup capacity ramekins or pie dishes.
STEP 5 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.
STEP 6 Brush pastry with egg yolk. Place in the fridge to chill for 30 minutes.
STEP 7 Preheat oven to 200C/390F.
Bake in a preheated oven for 30 minutes or until golden brown.