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Lamb curry pies

Lamb curry pies

Martyn Lee's little pies lend themselves well to a sit-down meal; try with mash, buttered kale and a glass of something good.

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  • Serves8
  • CourseMain meal
  • Prepare30 mins
  • Cook1 hr 40 mins
  • Total time2 hrs 10 mins
  • PlusPreparation time 30 minutes + cooling

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  • 2 tbsp oil, plus extra for greasing
  • 300g pack frozen Cooks’ Ingredients Chopped Shallots
  • 2 tbsp frozen Cooks’ Ingredients Chopped Ginger
  • 1 tbsp Frozen Cooks’ Ingredients Chopped Garlic
  • 180g jar rogan josh paste
  • 800g pack slow cooked lamb shanks with redcurrant sauce, or lamb kleftico
  • 1 medium potato, peeled and diced
  • ½ x 20g pack coriander, finely chopped
  • 2 x 215g Cooks’ Ingredients Shortcrust Pastry Sheet
  • 2 x 215g Cooks’ Ingredients Puff Pastry Sheet
  • 2 tbsp Cooks’ Ingredients Spiced Onion Topper
  • 1 Essential Free Range White Egg, beaten


  1. Warm the oil in a large saucepan over a medium heat. Add the shallots, ginger and garlic, then cook for 15 minutes, stirring often, until caramelised. Add the rogan josh paste (keep the jar), cook for 1 minute, then fill the jar with water, seal with the lid and give it a shake before adding it to the pan.

  2. Remove the lamb from the pack and add any juices to the pan. Tear the meat from the bones (discard the bones) and add to the pan, together with the potato. Simmer over a low heat for 45 minutes, or until the meat starts to break down and the potatoes are cooked through. Add the coriander and the sachet of redcurrant sauce from the lamb box. Cook for 2 minutes more and season to taste. Remove from the heat and leave to cool.

  3. Remove the shortcrust pastry from the fridge 10 minutes before use and lightly grease 2 x 4-hole Yorkshire pudding tins. Unroll the pastry. Cut out 8 circles, slightly larger than the holes in the Yorkshire pudding tins, and re-roll the pastry if needed. Line the tins with the shortcrust pastry and spoon in the cooled lamb curry mixture.

  4. Preheat the oven to 200ºC, gas mark 6. Unroll the puff pastry sheet and sprinkle with the onion topper. Using a rolling pin, roll the topper gently into the pastry. Cut into 8 circles, large enough to cover the pies. Pinch together the edges of the pastry, crimp with your fingers, brush with the beaten egg, and put into the oven for 30-40 minutes, until golden brown and piping hot. Serve with leafy greens and mash, if liked.

Cook’s tip

Fill, top and glaze the pies, then freeze in the tins for up to 1 month. If you need the tins for Yorkshire puds, remove the frozen pies and store in a sealed container. Return to the tins and cook in an oven preheated to 190ºC, gas mark 5. Bake for 50 minutes, until piping hot.


Typical values per serving when made using specific products in recipe


3,353kJ/ 804kcals



Saturated Fat












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