Lamb Masala Pies With Raita - cooking recipe

Ingredients

2 tbsp vegetable oil
1 None medium onion, finely chopped
1 1/2 lb diced lamb
1/2 cup tikka masala paste
1 (13.5 oz) can chopped tomatoes
1/2 cup half-and-half
2 tbsp roughly chopped fresh cilantro, plus extra leaves for garnish
2 sheets frozen pie dough, thawed
1 None large egg, beaten lightly
2 sheets frozen puff pastry, thawed
None None FOR THE RAITA
3/4 cup plain yogurt
1 None cucumber, deseeded, finely chopped
2 tbsp finely chopped fresh mint leaves

Preparation

Heat oil in a large saucepan over medium heat. Cook onion, stirring, until onion softens. Add lamb and cook, stirring, until browned. Add tikka masala paste and cook, stirring, until fragrant. Add tomatoes, half-and-half and 1/4 cup water. Bring to a boil then reduce heat and simmer for 25 mins, or until sauce thickens. Let cool then stir in cilantro.
Preheat oven to 400\u00b0F. Grease a 6-cup muffin pan.
Cut 6 (5 inch) rounds from pie dough then press into muffin recesses. Brush edges with a little egg then spoon lamb mixture into pie shells.
Cut 6 (3 1/2 inch) rounds from puff pastry and use to top lamb mixture. Press edges firmly to seal then brush tops with remaining egg. Cut a small slit in each lid and bake for 25 mins. Let stand in pan for 5 mins.
Meanwhile, make raita by combining all ingredients in a small bowl.
Sprinkle pies with fresh cilantro leaves. Serve with raita.