Massaman Lamb Pies

Makes 6 individual pies

4.5 Hours Medium


2 tbsp Azalea Grapeseed Oil

2 small onions, cut into thin wedges

1kg diced lamb shoulder

1 x 210g jar Massaman curry paste

250ml coconut milk

375ml chicken stock

2 cinnamon sticks

2 dried bay leaves

2 medium potatoes, peeled and diced

70g roasted, unsalted peanuts

2 tbsp brown sugar

1 tbsp fish sauce

2 tbsp cornflour

3 sheets store-bought shortcrust pastry

1 egg, lightly whisked with a splash of water



In a large saucepan heat 1 tbsp Azalea Grapeseed Oil over medium heat. Add onions and cook 4-5 mins until softened. Remove from pan.


Add remaining oil, heat over medium-high heat then add lamb and fry for 3-4 mins until browned. Add the onions back to the saucepan with the curry paste, cook stirring for 1 minute until fragrant.


Add coconut milk, stock, cinnamon, bay leaves, potato and peanuts. Cover, reduce heat to low and cook 3-4 hours until meat is very tender. Stir through sugar and fish sauce.


Whisk cornflour with ¼ cup of the braising liquid then add back to the sauce, stirring over a low heat until thickened. Remove from heat and allow to cool slightly.


Spoon the cooled mixture between 6 individual pie tins. Preheat a fan forced oven to 200ºC. Cut circles from the shortcrust pastry, about 2cm larger than the diameter of your pie tins. Drape the pastry over the filling, pressing down the edges to the tin. Make 2 small cuts into each pie, brush with egg wash then place onto a baking tray and bake for 20-25 mins until the pastry is golden and crispy. Serve immediately.