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Vindaloo Lamb Pies

  • Lamb
Time35 Minutes Time2 TimeIndian
Vindaloo Lamb Pies

We love curry and we love pies! What better pairing than a curry pie with our vindaloo seasoning!

ingredients

  • Ready made short crust pastry
  • 500 g of lamb mince, browned off and set aside.
  • One tin of chickpeas

FOR THE SAUCE

  • 1 tablespoon white wine vinegar
  • 80g cup sunflower or vegetable oil
  • 1 teaspoon sugar
  • 2 white onions, sliced
  • 1 teaspoon salt, plus more as needed
  • Teaspoon fenugreek seeds
  • 1 teaspoon of dried mint
  • 3 teaspoon garlic purée
  • 4 tablespoons ginger purée
  • 800g ripe tomatoes
  • 2-3 teaspoons vindaloo season

Buy the items

Vindaloo Seasoning
Vindaloo Curry Powder Seasoning
200g £8.99
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Directions

  1. Brown the lamb in a pan with a little oil, then remove from pan and set aside
  2. Add the onions to a pan along with the oil and cook with a pinch of salt, stirring occasionally until soft and golden
  3. Add in the fenugreek seeds and cooker for a little longer then add your garlic & ginger purees and continue to cook, if it looks to be drying up add a touch of water
  4. Next add the tomatoes, chickpeas, sugar, vinegar, dried mint and vindaloo seasoning
  5. Bring to the boil then reduce the heat to a simmer for 5 minutes
  6. Add the browned lamb and cook for another 5 minutes, or until the lamb is fully cooked
  7. Pre Heat Oven to 185c
  8. Allow the mix to cool before filling your pies.
  9. Fill your pies
  10. Remember you might want to eggwash your pies before cooking and always remember to add a couple of holes to the top so the steam can be released. 
  11. Cook at 185° in a preheated oven for anything between 15 to 25 minutes, depending on size of pie. Remember the filling is cooked so just until the pastry is golden brown!

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