curry puff2

Lamb, Beetroot & Spinach Curry Puffs


Preheat oven to 220°C.

Heat a large frying pan over a medium-high heat, add oil and fry the lamb and potato with the curry powder, garlic and ginger until the lamb is browned. Grate the beetroot and add to the frying pan along with the pine nuts, curry leaves, coriander and spinach. Fry for a minute, then when the leaves have wilted add the stock. Cook until liquid has reduced and thickened.

One at a time, cut each pastry sheet into 4 squares. Whisk the egg and brush around 2 edges of the squares. On the egg half of the square, place 2 large spoonfuls of the lamb curry mixture. Fold the other half of the square over corner to corner and press together with a fork to seal, making a nice pattern around the outside. Brush with egg, place on an oven tray and bake for 20-25 minutes until golden brown. Serve with yoghurt, mint and chopped cucumber mixed with lemon juice and salt and pepper to season.