LAMB SAMOOSA PIE

SERVES 4-6

Begin this recipe at least 4 hours ahead.

11/2 tbs ghee or vegetable oil

2 tsp panch phoron (Indian spice blend, from spice specialists – substitute

1/2 tsp fennel seeds, 1/2 tsp cumin seeds, 1/2 tsp mustard seeds, 1/2 tsp nigella seeds, 1/2 tsp fenugreek seeds) 1 onion, sliced

500g lamb mince

2 desiree potatoes, peeled, cut into

2cm pieces

3 garlic cloves, crushed

1/3 cup (100g) curry paste (such

as madras or korma)

11/2 cups (180g) frozen peas

2 tbs plain flour

1 tbs white wine or apple cider vinegar Thick yoghurt swirled with chutney,

and mint leaves, to serve

CHEAT’S PUFF PASTRY

21/2 cups (375g) plain flour, plus extra,

to dust

250g unsalted butter, frozen

1 cup (250ml) iced water

1 egg, lightly beaten, to brush

Panch phoron (see left), to sprinkle

For the pastry, place the flour in a large bowl Coarsely grate over the frozen butter. Use your fingers to combine. Add the iced water and 2 tsp fine salt and bring dough together. Once dough has just come together and there are still visible lumps of butter, wrap in plastic wrap and chill until needed.

Heat the ghee and 2 tsp panch phoron in a deep frypan over medium heat. Add the onion, cook for 1 minute, then add the mince and cook, stirring often, for 10 minutes or until well browned. Add the potato and cook, stirring often, for 4-5 minutes until starting to brown. Add the garlic and curry paste and cook, stirring constantly, for 2-3 minutes. Add the peas and flour and stir to combine, then add 1/2 cup (125ml) water. Cook, stirring often, for a further 3-4 minutes until thickened, then stir through vinegar. Remove from heat, cool completely, then chill for 2-3 hours to firm up. Preheat oven to 200°C/180°C fan-forced. Divide the pastry, with one piece slightly larger than the other. Roll the smaller piece into a 30cm square, then place on a large baking paper-lined baking tray. Roll the larger piece into a 34cm square. Add the chilled filling to the smaller piece, leaving a 2cm border around the edges, then brush edges with a little egg wash. Top with larger pastry and press edges together to seal. Use a fork to press edges to join. Trim any excess pastry. Brush with remaining egg wash, sprinkle with panch phoron and bake for 25-30 minutes until golden brown.

Meanwhile, swirl the yoghurt with chutney, and chill until needed.

Serve with chutney yoghurt and mint.