Ingredients

Instructions

1. 1

   Heat a non-stick pan over medium heat. Add the lamb mince and diced onion. Cook until the lamb is browned and the onions are soft, breaking up the meat into small granules.

2. 2

   Stir in the ginger-garlic paste, curry powder, chili powder, salt, and pepper. Cook for 1-2 minutes until fragrant.

3. 3

   Add the tomato paste and frozen peas. Cook for another 5 minutes until the mixture is quite dry (a wet filling will make the pastry soggy). Remove from heat and let it cool completely.

4. 4

   Preheat your oven to 200°C (400°F).

5. 5

   For the hot water crust: Place the lard and water in a small saucepan and heat until the lard melts and the mixture comes to a rolling boil.

6. 6

   Put the flour and a pinch of salt in a heatproof bowl. Pour the boiling lard mixture into the flour and mix immediately with a wooden spoon until combined.

7. 7

   Once cool enough to handle but still warm, knead the dough until smooth. Divide into 4 large pieces (bases) and 4 small pieces (lids).

8. 8

   Working quickly while the dough is warm, mould the large pieces around the base of a jam jar or small pie mould to create a straight-sided shell. Remove the mould.

9. 9

   Pack the cooled spicy lamb filling into the pastry shells.

10. 10

    Flatten the small dough pieces to make lids. Place on top of the pies, moistening the edges with water to seal. Pinch or crimp the edges tightly.

11. 11

    Bake on a baking tray for 35-40 minutes until the pastry is golden brown and crisp. Serve warm.