Lamb Rogan Josh Filo Hand Pies
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Lamb Rogan Josh Filo Hand Pies
Recipe by Michael W
Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
3 tbs Patak's Rogan Josh curry paste
500g lamb mince
1 brown onion, diced
2 tomatoes, chopped
½ bunch coriander, chopped
Coles sea salt
Olive oil
12 sheets filo pastry
½ cup butter, melted
½ cup Patak's Eggplant Pickle
½ cup Greek yoghurt
½ bunch coriander, chopped
Method
In a frypan, heat a drizzle of olive oil and cook the lamb mince until browned. Add the diced onion and cook until lightly caramelised. Stir in the Rogan Josh curry paste and fry for a couple of minutes. Add the chopped tomatoes and cook until they break down into the sauce. Simmer until the lamb is tender and the sauce is thickened. Remove from heat and allow to cool completely.
Brush one sheet of filo pastry with melted butter, layer with another sheet, brush with more butter, and add a third sheet. Cut the layered pastry in half lengthways. Place a large spoonful of the lamb filling at the bottom corner of each strip, fold the pastry over the filling to form a triangle, and continue folding until the filling is completely wrapped. Brush the final edge with butter to seal. Repeat with remaining pastry and filling.
Preheat the oven to 180°C.
Place the pies on a baking tray, brush the tops with extra melted butter, and sprinkle with sesame seeds. Bake for 20–25 minutes or until golden and crispy.
In a bowl, mix Patak's Eggplant Pickle, Greek yoghurt, and coriander to create the dipping sauce.
Serve the pies hot, warm, or cold with the dipping sauce on the side. Enjoy!
