- 1 sheet puff pastry, rolled and cut into four 7-inch circles
- ½ lb. coarsely ground lamb
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 tablespoons minced red bell pepper
- 2 tablespoons minced onion
- 2 tablespoons minced celery
- 1 tablespoon curry powder
- 1 teaspoon chili powder
- 1 teaspoon flour
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon cayenne
- 1 tablespoon tomato paste
- ¼ cup water
- 2 tablespoon raisins
- 2 tablespoons sliced toasted almonds
- 1 egg
These individual curried lamb hand pies are easy to throw together for a fun weeknight dinner.
ingredients
directions
1. Defrost the puff pastry. On a floured work surface, roll out puff pastry just big enough for 4 7-inch circles. Cut out circles, layer with parchment and refrigerate while making filling. |
2. To make filling, heat pan over medium-high heat. Add oil. Add lamb and brown, about 3 to 4 minutes. Add red bell pepper, onion, celery and garlic; stir to combine. |
3. Combine seasonings and flour in small bowl; sprinkle over mixture in pan. Cook 3 to 4 minutes to soften vegetables. Stir in tomato paste and water; cook until evaporated. Stir in raisins and almonds. Let cool. |
4. Preheat the oven to 425 degrees F. |
5. Remove puff pastry circles from the fridge. Divide filling evenly between the four circles. Fold circle in half, into a half moon shape. Using the tines of a fork, gently seal the edge together. Beat egg and brush on the tops of each hand pie. |
6. Bake on parchment lined baking sheet. Turn oven to 375 after putting pies in oven. Bake for 35 to 40 minutes. |
