Home cooked never tasted SO good!
INDIAN LAMB FILO PIES
SERVES 4 PREP AND COOK: 35 MINS
1 onion, finely chopped
500g lamb mince
¼ cup rogan josh curry paste
410g can crushed tomatoes
1 beef stock cube, crumbled
1½ cups frozen peas, corn and carrot
8 sheets filo pastry
Mixed salad leaves, to serve
1 Lightly spray four ovenproof dishes (1¼-cup capacity) with cooking oil. Place on an oven tray.
2 Heat an oiled, large, non-stick frying pan over a medium heat. Add the onion and cook, stirring occasionally, until soft. Add lamb. Cook, stirring to break up mince, for about 5 minutes, or until browned. Add curry paste and stir for 1 minute, or until fragrant.
3 Add tomatoes, stock cube and ¼ cup water. Bring to a boil. Simmer, stirring occasionally, for about 5 minutes, or until slightly thickened. Remove from heat. Stir in frozen vegetables. Divide evenly among prepared dishes.
Sandwich two filo sheets
