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Thai Massaman Lamb Pies | Marion's Kitchen
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Prep Time
45m
Cook Time
2h 5m
Total Time
2h 50m
This savory recipe for Thai Massaman Lamb Pies features diced lamb shoulder cooked in Marion’s Kitchen Thai Massaman Curry, with coconut milk, peanuts, dried herbs, and chili. The lamb is combined with diced onion and potatoes, and encased in puff pastry for a delicious and flavorful individual pie.
Ingredients
Servings:
Makes 6 pies
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
1 Xmarion’s Kitchen Thai Massaman Curry, Which Includes
Steps
1
Heat oil over medium heat and fry the MASSAMAN CURRY PASTE for couple minutes. Add lamb and cook for 3 minutes or until the meat starts to brown.
2
Pour in the COCONUT MILK.
3
Stir through the DRIED HERBS & CHILLI along with potatoes, onion and peanuts. Allow it to simmer for about 90 minutes or until the meat is fork tender. Allow curry to cool completely.
4
When the curry is cool, divide among 6 one cup capacity ramekins or pie dishes.
5
Cut pastry into 3cm (about ½ inch) strips. Weave the strips of pastry evenly over the lamb to create a lattice pattern (click here to watch the video). Trim the overhang of pastry. Use leftover pastry strips to create an edge around the latticed pastry.
6
Brush pastry with egg yolk. Place in the fridge to chill for 30 minutes.
7
Preheat oven to 200C/390F.Bake in a preheated oven for 30 minutes or until golden brown.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories779kcal38%
-
Fat46g2%
-
Saturated Fat14g0%
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Carbohydrates50g2%
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Fiber6g0%
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Sugar4g0%
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Protein37g1%
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Cholesterol168mg8%
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Sodium282mg14%
Percent Daily Values are based on a 2,000 calorie diet.