Thai Massaman Lamb Pies

Print This

Serves: 6

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.

Bake in a preheated oven for 30 minutes or until golden brown.

Thai Massaman Lamb Pies