MUFFIN PAN LAMB TIKKA PIES
INGREDIENTS
• 8 sheets filo pastry
• 100g butter, melted
• ⅔ cup plain Greek-style yoghurt
• 2 tbsp shredded fresh mint leaves, plus extra small fresh mint leaves to serve
LAMB TIKKA MASALA FILLING
• 1 tbsp vegetable oil
• 1 brown onion, finely chopped
• 500g lamb mince
• ½ red capsicum, finely chopped
• 2 tbsp tikka masala curry paste
• 2 tomatoes, finely chopped
• 1 tbsp tomato paste
• 100g baby spinach
• ⅓ cup plain Greek-style yoghurt
METHOD
1 Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until lightly browned. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned.
2 Add capsicum and curry paste. Cook, stirring, for 2 minutes. Add tomato, tomato paste and ⅓ cup water. Bring to the boil.
3 Reduce heat to low. Simmer, uncovered, for 8 to 10 minutes or until curry is thick. Stir in spinach. Cook for 1 minute or until spinach wilts. Remove from heat. Stir in yoghurt and season with salt and pepper. Cool for 20 minutes.
4 Meanwhile, preheat the oven to 180C/160C fan-forced. Place a large baking tray in the oven. Lightly grease eight holes of a ⅓ cup-capacity muffin pan.
5 Place 1 sheet of filo on a flat surface. Brush with melted butter. Fold filo in half crossways. Brush with butter. Fold filo in half crossways. Cut lengthways into 3 rectangles. Brush rectangles with butter. Stack rectangles to form a star shape. Cover with a clean, slightly damp tea towel. Repeat with remaining filo sheets and melted butter to make 8 stacks. Line prepared pan holes with pastry stacks.
6 Spoon cooled filling among filo cases. Gently fold edges of filo over filling to partially cover. Brush with butter. Place the muffin pan on a hot tray in the oven. Bake for 20 to 25 minutes or until pastry is golden brown. Stand for 5 minutes.
7 Meanwhile, combine yoghurt and mint in a small serving bowl. Season with salt and pepper. Serve filo parcels dolloped with yoghurt mixture and sprinkled with extra mint leaves.