Lamb korma pies
To freeze Complete recipe up to to “Brush pastry edges with egg, top pies with small pastry rounds, pressing edges to seal”. Wrap each pie in 2 layers of plasti
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Ingredients
- 20 grams butter
- 2 tablespoons olive oil
- 600 grams lamb fillets, chopped coarsely
- 1 medium_piece (150g) brown onion, sliced thinly
- 1 clove garlic, crushed
- 2 1/2 centimetre (1-inch) piece (10g) fresh ginger , grated
- 1/4 cup (20g) roasted flaked almonds
- 1/3 cup (100g) korma paste
- 1/3 cup (80ml) chicken stock
- 1/2 cup (140g) yogurt
- 1 cup (120g) frozen peas
- 1 tablespoon lemon juice
- 1/3 cup fresh coriander (cilantro) leaves, firmly packed
- 6 (sheets) ready-rolled puff pastry
- 1 egg, beaten lightly
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