Lamb Mince Pies
These pies freeze very well. So they are a great make ahead dish. Simply bake from frozen when needed!
500g lamb mince, 1 large chopped onion, green chilli (optional), 1 teaspoon each coriander and cumin powder, 2-3 teaspoons chilli powder, 1 tablespoon ginger and garlic paste, 1 teaspoon salt, 1 large bunch fresh coriander (20g), 2x400g rolls puff pastry, 1 beaten egg.
Fry half the onion in a little oil until lightly browned. Add the coriander, cumin and chilli powders. Add the green chilli if you like. Cook for a few minutes. Then add the mince, salt, ginger and garlic paste, and half the fresh coriander. Stir through the onion mixture and cook for 10 minutes. Then add the remaining half onion and allow to cook for 15-20 minutes. When the mince is cooked remove the pot from the heat and stir through the remaining fresh coriander. Cool the mixture down completely before making the pies. In fact I cool the mixture and then place it in the fridge for 30 minutes before making the pies. The pastry should be defrosted but ice cold. Roll the pastry out and on the width place a row of the mince filling. Roll the pastry over the filling so that it is completely encased. Press down to seal the pastry and then seal it further with a fork. Cut 4 pies from the roll, but do not cut all the way through. Continue until the pastry is all used up. Brush the top with the beaten egg and place in a container to freeze. Or bake on a greased baking tray at 200degrees celsius. Serve warm with a sauce of your choice. These pies can be baked from frozen. Place on a greased baking tray and bake at 200degrees celsius. Enjoy!