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Curried Roast Lamb Pot Pies

Curried Roast Lamb Pot Pies – Recipe

Just when you thought a slow-cooked lamb curry couldn’t get any better, it does: as a pie topped with golden puff pastry.

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Ingredients per serve

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What you need

Just when you thought a slow-cooked lamb curry couldn’t get any better, it does: as a pie topped with golden puff pastry.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Lamb Shanks

    • Add half the olive oil to a large pan and seal lamb shanks over high heat, then place into a gastronorm tray.
    • Add remaining olive oil to the pan and cook onions, carrots, celery and garlic over medium heat for 5–7 minutes or until softened. Add to gastronorm with lamb shanks.
    • Add KNORR Patak’s Mild Curry Paste, KNORR Beef Booster, KNORR Rich Brown Gravy and water (500ml per 10 serves) and pour over lamb along with KNORR Italiana Pronto Napoli and rosemary.
    • Bake in oven at 160°C for 3 hours or until lamb is tender. Remove lamb and break into smaller pieces.
    • Add lamb to a large saucepan and add KNORR Roux and bring to a simmer until lamb mix thickens adding more KNORR Roux as required.

  3. Pie

    • Line the pie dishes with short crust pastry. Blind bake 180°C then cool slightly.
    • Spoon in the pie filling and top with puff pastry. Trim and brush pastry with egg wash.
    • Bake in oven for 20–25 minutes or until pastry is golden.  

  4. Raita

    • Combine Greek yoghurt, HELLMANN’S Real Mayonnaise, cucumbers, coriander and KNORR Lime Powder and mix until combined.

  5. To Assemble and Serve

    Serve pies with raita and KNORR Patak’s Sweet Mango Chutney.
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