Mini Curried Lamb Pies

Directions

1. Preheat oven 200⁰C (180⁰C fan forced). Heat oil in a large frying pan over medium heat, add onion and carrot, cook stirring occasionally for 5 minutes or until vegetables soften.
2. Add KEEN’S Curry Powder, garlic and lamb and cook stirring occasionally to break up mince for 5-8 minutes or until lamb is browned. Add tomato paste and flour and cook stirring for 1 minute. Add diced tomatoes and stock, reduce heat and cook stirring occasionally for 15 minutes or until sauce thickens. Season with McCormick Sea Salt and Black Pepper, remove from heat and allow to cool completely.
3. Grease two x 12-hole, 2 tablespoon-capacity mini muffin pans. Using a 6.5cm cutter, cut 24 rounds from half the pastry sheets. Line prepared pan holes with rounds. Spoon 2 level tablespoons mince mixture into each pastry case. Using a 6cm cutter, cut 24 rounds from remaining pastry. Top mince mixture with rounds. Press edges together to seal. Using a fork, gently prick top of each pie. Brush tops with egg and sprinkle with McCormick Cumin Seeds.
4. Bake for 18 to 20 minutes, turning trays halfway through cooking, or until pastry is golden and pies heated through. Stand for 1 minute. Serve with mango chutney.