2 tablespoons olive oil
600g Dorper lamb fillets, coarsely chopped
1 medium brown onion, sliced thinly
1 clove garlic, crushed
2cm piece fresh ginger, grated
1⁄4 cup roasted flaked almonds
1/3 cup Korma paste
1/3 cup chicken stock
1⁄2 cup yoghurt
1 cup frozen peas
1 tablespoon lemon juice
1/3 cup firmly packed fresh coriander leaves
6 sheets ready rolled puff pastry
1 egg, lightly beaten
Heat half the butter with half the oil in large saucepan and cook lamb in batches until browned.
Heat remaining butter and oil in same pan and cook onion, garlic and ginger, stirring, until onion softens. Add nuts and paste, cook, stirring, until fragrant.
Return lamb to pan with stock and yoghurt and simmer, uncovered, for 20 minutes or until sauce thickens. Stir in peas, juice and coriander. Cool.
Lightly oil two 6 hole (3/4 cup) muffin pans. Cut two 13cm rounds from opposite corners of each pastry sheet; cut two 9cm rounds from remaining corners of each sheet. Place large rounds in pan holes to cover bases and sides. Prick bases with fork, refrigerate for 30 minutes. Cover small rounds with a damp cloth and refrigerate.
Preheat oven to 200°C / 180°C fan forced.
Cover pastry lined pan holes with baking paper, fill with dried beans or uncooked rice. Bake for 10 minutes then remove paper and beans from pan holes and cool.
Fill pastry cases with lamb mixture. Brush pastry edges with egg, top pies with small pastry rounds, pressing down edges to seal.
Brush pies with remaining egg and bake for 15 minutes. Stand 5 minutes before serving. Serve with Mango Chutney and Raita, if desired.
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