These super delicious, lightly spiced Lamb Curry Pies are super easy to make in the oven or the pie maker.
I’m always looking for new things to make in the pie maker and these Lamb Curry Pies are a delicious twist on an old favourite of ours, Dharish’s Minced Lamb Curry. I’m not a big fan of cooking red meat but mince I can manage and also it’s a great way of stretching my dollars – it’s such a budget friendly alternative to a joint of meat.
These pies were actually a happy accident as I had some left over curry and wanted to give it a new lease of life! That’s the great thing about a pie maker – the possibilities are endless.
This curry is very lightly spiced and more aromatic than hot so even if you’re not a fan of spicy, you’re sure to still think this is nicey. I often make this curry base in the Thermomix but find that the texture of the meat is much finer, so if you prefer a ‘chunkier’ filling, I suggest you make the lamb curry on the stove.
You can make these pies in the oven or in the pie maker but just be aware that although the yield from the Kmart pie maker will be bigger, the pies will be smaller but no less delicious than the oven baked pies. And if you like this recipe and you like your pies family sized be sure to check out my other curry pie recipes including this Curried Beef and Pea Pie and this Lamb Samosa Pie, it’s just like a lamb samosa but in pie form!
Do you like cooking red meat? What’s your favourite way to use left overs?
Ingredients – Pie Maker
Makes 8 pies
FOR THE LAMB CURRY
2-3 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 green chilli, finely chopped
1 piece ginger, grated
1 teaspoon whole cumin seeds
3 cloves
1 cinnamon stick, broken into three pieces
1 – 1 1/2 teaspoons curry powder
1/2 teaspoon turmeric
1 teaspoon garam masala
500g lamb mince
1 tablespoon flour
1 tin chopped tomatoes
75g frozen peas
FOR THE PIES
2 sheets frozen shortcrust pastry
2 sheets frozen puff pastry
How to – Pie Maker
Makes 10 in Kmart pie maker
FOR THE LAMB CURRY
- Heat the oil in a large pan and fry the onions until golden. Add the ginger and garlic and cook for a minute.
- Add the dry spices and fry for about 30 seconds or until fragrant.
- Add the lamb mince and cook until the meat is browned. Add the flour and cook, stirring for 2 minutes.
- Add the tomatoes. Cover and cook over a low heat for about 30 minutes until the meat has softened and the sauce has thickened. Add the peas 10 minutes before the end of the cooking.
- Discard cinnamon stick and allow to cool. For best results, allow the meat mixture to cool before filling the pies.
FOR THE PIES
- Defrost pastry sheets.
- Preheat the pie maker and with the pie maker cutter cut 4 large circles from each sheet of shortcrust pastry and 4 small circles from each sheet of puff.
- Line each of the pie holes with a circle of shortcrust pastry, fill with 1/4 cup meat mixture and top with a circle of puff pastry. Gently press the edges, top with a puff pastry heart if desired, and cook for 7-9 minutes or until golden.
- While the pies are cooking, roll the pastry offcuts to make another 2 large shortcrust circles and 2 small puff circles.
- Continue until you have used all the meat mixture.
Ingredients – Oven Bake
Makes 6
FOR THE LAMB CURRY
2-3 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 green chilli, finely chopped
1 piece ginger, grated
1 teaspoon whole cumin seeds
3 cloves
1 cinnamon stick, broken into three pieces
1 – 1 1/2 teaspoons curry powder
1/2 teaspoon turmeric
1 teaspoon garam masala
500g lamb mince
1 tablespoon flour
1 tin chopped tomatoes
75g frozen peas
FOR THE PIES
2 sheets frozen shortcrust pastry
2 sheets frozen puff pastry
1 egg, lightly beaten
How to – Oven Bake
FOR THE LAMB CURRY
- Heat the oil in a large pan and fry the onions until golden. Add the ginger and garlic and cook for a minute.
- Add the dry spices and fry for about 30 seconds or until fragrant.
- Add the lamb mince and cook until the meat is browned. Add the flour and cook, stirring for 2 minutes.
- Add the tomatoes. Cover and cook over a low heat for about 30 minutes until the meat has softened and the sauce has thickened. Add the peas 10 minutes before the end of the cooking.
- Discard cinnamon stick and allow to cool. For best results, allow the meat mixture to cool before filling the pies.
FOR THE PIES
- Preheat oven to 200C. Oil six 2/3 cup (160ml) pie tins.
- Cut 6 x 13cm circles of shortcrust pastry Lift pastry into tins; press over base and sides.
- Fill pastry cases with lamb filling; brush edges of pastry with a bit of the beaten egg.
- Cut 6 x 11cm rounds from the puff pastry sheets and top the pies with the puff pastry rounds. Press the edges with a fork to seal. Brush the tops of the pies with extra egg and gently use a fork to make steam holes in top of pies.
- Bake pies about 20-25 minutes or until browned lightly.
