Let’s make these delicious and easy curried lamb hand pies with flaky puff pastry. These pies are filled with ground lamb and potatoes, spiced up with curry flavor. They are the perfect comfort food for any day.
My family enjoys pies in any form. We mostly love savory pies: and our favorite is the good old chicken pot pie. I love both sweet & savory pies, but pies that appear regularly on our menus are savory ones. Currently, we are relishing these easy-curried lamb hand pies.
What is your favorite pie flavor?
These lamb hand pies are quick to put together and fantastic for lunch, dinner, or snack. My son has requested these for his school lunchbox. It means I need to make a few batches and freeze them. I made large and small-sized pies. You can make any size you desire.
Lamb is one of our favorite meats. Here are two other minced lamb recipes on the blog. Turkish Lamb Pies &
Ingredients for the Filling
Ground(minced) lamb
Potatoes
olive oil
onion
ginger & garlic
tomato paste
Spices – black pepper, red chili flakes, curry powder
flour
Worcestershire sauce
cream
water/ stock
To make these pies: buy the best ground(minced) lean lamb. You can certainly, replace lamb with any ground meat you like.
I used store-bought puff pastry for these. However, you can use any flaky pie dough. I needed 3 sheets of puff pastry which makes 25 small pies / 15 large.
This lamb pie is not overly spiced. I added 2 tablespoons of curry powder for the perfect curry flavor.
But you can adjust the amount according to your palate.
It has medium heat to it. But if you prefer the filling to be milder, you can leave the red chili flakes out.
I have used cream here, but you can add coconut cream to make this filling. Both are very flavorful. Use 3/4 a cup of water/stock.
How to make Curried Lamb Hand Pies
Place a large pan on medium-high heat and add 1 Tablespoon of olive oil.
Next, add the diced potatoes and cook for 2-3 minutes or until it’s slightly golden brown. Remove them into a bowl and keep them aside.
Into the same pan, add the ground lamb and cook until it’s browned. While cooking, break the meat with a spoon.
Now, add the finely chopped onions and cook for 2 minutes. Then add the cooked potatoes and stir.
After that, add salt, ground black pepper, chili flakes, grated ginger & garlic. Stir until combined and cook for 1 more minute.
Next, add the curry powder and stir.
Then, add the Worcestershire sauce and tomato paste and stir until combined.
Add 1 Tablespoon of flour, stir well and cook for 2 minutes.
Finally, add water and cream. Stir until combined and cook for another minute and take it off the heat.
Cool the filling completely before making the pies.
Pre-heat the oven to 190C/374F
Take a sheet of puff pastry and cut it into 20 squares for small pies / 10 for large pies.
Place 1 Tablespoon of filling for small pies/ 2 tablespoons of filling for large pies.
Next, place another Square of pastry on top of the filled one and seal the edges with a fork. If you like, you can score the top with a knife.
Place them on a sheet pan, and egg wash the top of the pies.
Bake at 190C/374F for 18-20 minutes or until the pies are golden brown.
Serve them warm.
Ingredients
- 1 Tablespoon olive oil
- 1 medium/ 200g potato diced
- 1 lb / 500g ground(minced) lean lamb
- 1 medium/170g onion chopped finely
- 2 large cloves of garlic grated/chopped finely
- 1 -inch ginger grated
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red chili flakes(optional)
- 2 Tablespoons curry powder
- 1 Tablespoon Worcestershire sauce
- 1 1/2 Tablespoons tomato paste
- 1 Tablespoon flour
- 3/4 cup water/ stock
- 1/3 cup cream
- 3 sheets of puff pastry ( size -28x40cm)
- 1 egg for egg wash
Instructions
- Place a large pan on medium-high heat and add 1 Tablespoon of olive oil.
- Next, add the diced potatoes and cook for 2-3 minutes or until it's slightly golden brown. Remove them into a bowl and keep them aside.
- Into the same pan, add the ground lamb and cook until it's browned. While cooking, break the meat with a spoon.
- Now, add the finely chopped onions and cook for 2 minutes. Then add the cooked potatoes and stir.
- After, add salt, ground black pepper, chili flakes, grated ginger & garlic. Stir until combined and cook for 1 more minute.
- Next, add the curry powder and stir.
- Then, add the Worcestershire sauce and tomato paste and stir until combined.
- Add 1 Tablespoon of flour, stir well and cook for 2 minutes.
- Finally, add water and cream. Stir until combined and cook for another minute and take off the heat.
- Cool the filling completely before making the pies.
Assembling the pies
- Pre-heat the oven to 190C/374F
- Take a sheet of puff pastry and cut it into 20 squares for small pies / 10 for large pies.
- Place 1 Tablespoon of filling for small pies/ 2 tablespoons of filling for large pies.
- Next, place another Square of pastry on top of the filled one and seal the edges with a fork. If you like, you can score the top with a knife.
- Then egg wash the top of the pies.
- Place them on a sheet pan and bake at 190C/374F for 18-20 minutes or until the pies are golden brown.
- Serve them warm.
Notes
Freezer Instructions - You can freeze these pies before baking. Follow the steps until step 4 under assembling the pie and place the filled pies in a freezer zip lock bag and freeze for up to 3 months. Baking frozen pies - Bake from frozen in a preheated oven at 190C/374F for 20 minutes.
