Lamb Madras bakes

Name: Lamb Madras bakes
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 3 tbsp sunflower oil; 1 onion, diced; 250 g pack British Lamb Diced Leg Steak; 2 cloves garlic, finely chopped; 1 tbsp Patak’s Madras Spice Paste; 2 tbsp 10% fat strained Greek yogurt; 1 tbsp ground almonds; ½ lemon, juice; 25 g pack coriander, stalks and leaves chopped; 320 g puff pastry sheet; 1 mixed size free range egg; Geeta’s Mango & Ginger Chutney, to serve

These crisp pastry puffs are filled with garlicky lamb and cloaked in Madras curry paste, enriched with almonds and creamy yogurt. You can add an extra tablespoon of spice paste if you prefer more chilli heat in the masala.

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Serves8
CourseLunch
Prepare30 mins
Cook50 mins
Total time1 hr 20 mins
Plus chilling and cooling

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3 tbsp sunflower oil
1 onion, diced
250g pack British Lamb Diced Leg Steak
2 cloves garlic, finely chopped
1 tbsp Patak’s Madras Spice Paste
2 tbsp 10% fat strained Greek yogurt
1 tbsp ground almonds
½ lemon, juice
¼ x 25g pack coriander, stalks and leaves chopped
320g puff pastry sheet
1 mixed size free range egg
Geeta’s Mango & Ginger Chutney, to serve

Heat the oil in a small casserole or medium saucepan over a medium-low heat and add the onion and enough salt to season. Fry, stirring occasionally, for 10-12 minutes until golden.
Pat the lamb dry with kitchen paper, then tip into the onion with the garlic. Fry, stirring continuously, for 2-3 minutes, until the lamb is sealed all over. Add the curry paste and fry for 2 minutes more.
Stir in the yogurt, 1 tbsp at a time, then the almonds. Reduce the heat to low and add the lemon juice and 2-3 tbsp cold water. Cook the lamb, uncovered, stirring often, for 10-12 minutes, until tender and the masala has thickened and clings to the meat. Spread the lamb on a plate or tray, cover loosely to cool, then stir in the coriander.
Bring the puff pastry to room temperature for 10 minutes, then unroll the sheet onto a large baking tray, with its paper underneath.
Cut the pastry into 8 equal rectangles, about 8x12cm. Divide the cooled lamb masala between the portions and spoon the filling onto the bottom half of each rectangle, leaving a 1cm border around it.
Lightly brush the edges of each bake with water and fold the pastry over the filling. Seal the edges with the prongs of a fork and rearrange the bakes so they aren’t touching each other. Chill for 30 minutes.
Preheat the oven to 200ºC, gas mark 6. Lightly beat the egg with a pinch of salt. Brush each lamb bake with the egg and slit the top. Bake for 15-20 minutes, until browned. Halfway through cooking, glaze the puffs with egg again to ensure a deep colour. Transfer the puffs to a cooling rack and cool for 5-10 minutes, then serve warm, with the chutney on the side.