Curried Lamb Puffs With Cucumber Raita - cooking recipe

Ingredients

1 tbsp vegetable oil
1 medium onion, finely chopped
1 piece (3/4 inch) ginger, grated
1 clove garlic, grated
1 tbsp curry powder
6 oz ground lamb
1/3 cup coconut cream
1/2 cup finely chopped butternut squash
1/4 cup frozen peas
2 tbsp finely chopped fresh cilantro
2 sheets frozen puff pastry, thawed
1 None egg
None None FOR THE CUCUMBER RAITA
1 small cucumber, peeled, seeded and grated, excess liquid squeezed out
1/2 cup Greek yogurt
1/2 tsp ground cumin
1 tbsp finely chopped fresh mint

Preparation

Heat oil in large skillet on medium-high heat. Cook onion, ginger, garlic and curry powder, stirring, until onion has softened. Add lamb; cook, stirring, until browned. Add coconut cream and 1/4 cup water; bring to the boil. Add squash. Reduce heat to low; simmer, uncovered, for 15 mins, or until squash is tender and liquid almost evaporated. Remove from heat. Stir in peas and cilantro. Season to taste. Cool.
Meanwhile, for the cucumber raita, combine all ingredients in medium bowl. Season to taste.
Preheat the oven to 400\u00b0F. Line 2 baking pans with parchment paper.
Roll each sheet of puff pastry on floured surface to 12-inch square. Cut each sheet into 16 squares. Drop rounded teaspoons of lamb mixture onto each pastry square. Brush edges with egg. Fold pastry diagonally over filling to make a triangle. Press edges with fork to seal. Repeat with remaining pastry and lamb mixture. Place triangles on prepared pans.
Bake for 15 mins, or until puffs are lightly browned. Serve with raita.