Friday Pie-Day: Lamb Curry Puffs

Easy party nibble, easy Indian starter.

Using ready-made puff pastry of course.

I always feel a little bit naughty doing this because I do prefer to make things 'from scratch', and I always feel like there's a bit too much lardy butter in ready-made pastry.

But hey, it takes me long enough to make anything in the kitchen, let alone waste hours faffing around rolling, folding and resting puff pastry. It hardly puffs up when I do it anyway, so I think I'll just leave that job to Jus-Roll for now!

So what I'm giving you instead is a mildly spiced lamb and sweet potato curry filling for your pastry pleasure. Taste as you go, to adapt to your own spicy preference. You must let the filling cool though before encasing in the pastry, otherwise it will go soggy. I reckon this would also taste good with the addition of some juicy cherry tomatoes added into the mix :-)

Lamb Curry Puffs

Print-friendly recipe

Makes 12:

125g lean lamb mince
100g sweet potato, diced
Handful of ripped spinach
2 tbsp red onion, finely chopped
Small handful fresh coriander
1 tsp cumin
1 tsp paprika
1/4 tsp turmeric
Some olive oil
375g puff pastry
1 beaten egg

1) Mix the cumin, paprika and turmeric with a little oil in a bowl. Add the mince and coat well.
2) Heat a bit more oil in a pan and toss in the onion, followed by the mince to brown.
3) Add the spinach and coriander, stirring til slightly wilted. Take off the heat and leave to cool.
4) Roll out the pastry on a floured surface into a long rectangle. Cut into 12 squares (roughly 3").
5) Spoon the cooled lamb mixture onto the centre of each square. Brush two adjacent sides with beaten egg, then fold over to form triangles, pinching the edges to seal. Prick through the top with a fork.
6) Transfer the puffs onto a baking tray and brush with the remaining egg. Bake at 200 degrees C for 15-20 minutes until golden brown.

Pie out.

Read my other Friday Pie-Day adventures.