Ingredients
- 3 cups (375 g/12 oz) plain flour, sifted
- 2 tablespoons caraway seeds
- 180 g (6 oz) butter, chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 2 tablespoons bottled mild curry paste
- 250 g (8 oz) lamb fillets, trimmed, finely diced
- 1 small potato, finely diced
- ¼ cup (40 g/1¼ oz) frozen baby peas
- ¼ cup (60 g/2 oz) natural yoghurt
- 1 egg, lightly beaten
- 2 tablespoons chopped fresh coriander
Method
1. Combine the flour and caraway seeds in a large bowl. Rub in the butter using just your fingertips, until the mixture resembles fine breadcrumbs. Make a well, add 4 tablespoons water and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads. Lift onto a floured surface and gather into a ball. Flatten slightly into a disc, wrap in plastic wrap and chill for 20 minutes.
2. Heat the oil in a heavy-based pan, add the onion and garlic and stir over medium heat for 3–4 minutes, or until the onion is soft. Add the curry paste and stir for 1 minute. Increase the heat to high and add the lamb, potato and peas, stirring for 5 minutes, or until the lamb is well browned all over. Add the yoghurt, bring to the boil, then reduce the heat and simmer, covered, for 30 minutes, or until the lamb is tender. Uncover and simmer for 10 minutes, or until the sauce thickens. Remove from the heat and allow to cool.
3. Preheat the oven to 180°C (350°F/Gas 5). Lightly grease two 12-hole mini muffin tins. Roll two-thirds of the dough between baking paper to 2 mm (⅛ inch) thick. Cut 24 rounds with a 7 cm (2¾ inch) cutter and ease into the tins. Spoon the lamb into the cases. Roll out the remaining pastry into a rectangle. Cut 24 strips 1 × 20 cm (½ × 8 inches) and twist onto the top of each pie. Brush with the egg and bake for 25–30 minutes, or until golden brown. Cool slightly before removing from the tins. Serve warm, sprinkled with fresh coriander.
