Ingredients
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
Instructions
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.
