Spiced Lamb Empanadas with Tomato Chutney and Basil Mayo by Luke Mangan Recipe | AGFG

Ingredients

• 4 sheets puff pastry
• Plain (all-purpose) flour, for dusting
• 1 free-range egg, lightly beaten
• Green tomato chutney, to serve*
• Lamb Filling:
• Olive oil, for pan-frying
• 2 French shallots, finely diced
• 2 tsp ras el hanout (a North African spice blend, from spice shops and good food stores)
• 2 tsp oregano leaves
• 200g minced (ground) lamb
• 3 Tbs pouring (single) cream
• Basil Mayonnaise :
• 200g whole-egg mayonnaise
• 12 basil leaves, thinly sliced
• Green Tomato Chutney (makes 250g):
• 1/2 tsp green cardamom pods
• 1/8 tsp ground turmeric
• 1/2 cinnamon stick
• 1 small garlic clove, finely chopped
• 1.5 cm piece of fresh ginger, peeled and finely chopped
• 1/2 onion, finely chopped
• 500g green tomatoes, cores removed, finely chopped
• 1/2 green apple, peeled, cored and chopped
• 100g soft brown sugar
• 45g raisins
• 100mL cider vinegar