Monday, February 14, 2011

Indian Hand Pies with Lamb

We've drastically cut back on the red meat that we consume, so I've decided to start experimenting with ground lamb.  I wasn't sure what the kids would think of lamb, so I first tried it in these hand pies.  Everyone loved them!  They were so easy to make and I made enough to freeze some for later.  I served these with mashed sweet potatoes and we dipped these in a homemade chutney that my friend gave me (wow! was that ever good!).

Family Fun Magazine, Feb 2011

1 pound lean ground lamb
1/3 cup chicken broth (homemade is best, I used about 1 cup of broth)
1 tablespoon ground cumin
1 teaspoon turmeric
1 tablespoon paprika
1 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 small onion, minced
2 tablespoons minced parsley
2 tablespoons minced cilantro
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 medium russet potato, diced into ¼-inch cubes
1/2 cup frozen peas, defrosted
1 egg beaten and seasoned with 3/4 tablespoon sea salt and 1/2 teaspoon pepper
3 (9-inch) refrigerated pie shells or 2 pounds pizza dough (I used bread machine pizza dough, you'll need double the recipe to have enough for these hand pies)
Egg wash (an egg beaten with 1 teaspoon water)
In a large, nonstick skillet over high heat, sauté the lamb until it's no longer pink, about 8 minutes. Pour away the rendered fat, then add the broth, all the spices, and the onion, herbs, ginger, garlic, and potato. Simmer until the potato is cooked through, about 10 to 12 minutes. Remove the pan from the heat and stir in the peas. Spread the mixture on a baking sheet and let it cool for 20 minutes. Stir in the seasoned egg until evenly blended.

Heat the oven to 375°. Cut the pie or pizza dough into twelve 6-inch rounds. Divide the filling evenly among the dough portions (about 1/3 cup per pie), making a mound in the center of each round. Brush the edges with the egg wash, then fold each pie in half and crimp its edges.

Place the pies on a greased baking sheet. Brush the tops with the remaining egg wash and make a 1/2-inch-long slit in the top of each one. Bake the pies until they're golden brown, about 20 to 25 minutes. Serve with your favorite mint or fruit chutney.

Tips: To save your pies for another meal, freeze them unbaked on a cookie sheet, then bag them up. Bake them as instructed in step 3, adding 10 extra minutes.

Printable Recipe

These are game pieces from a Lottino game I purchased at a thrift shop for 50 cents. 
I love the colours!


  1. I just love the term : hand pies. It sounds so warm and rustic an homey. These look very hardy and incredibly flavourful. I guess I should get my little butouski off of the couch and make something yummy at my house too!

  2. Looks delicious. My kids would love this. Is lamb better than using beef? I had not heard this and am curious. Did you have to roll out the pizza dough or was it already laid out? Thanks!!

  3. Hi, I found your blog from a review on Foxfire Farm. I'm excited to have found this blog and wanted to find out more information from your perspective about the CSA. I read your posts and am wondering if you continued to have success and plan to join again this year. Thanks!

    ~ Michelle

  4. These look good, I like the Indian spices! I made some similar, but cheated and used refrigerator biscuts. We don't use ground beef anymore just ground pork, turkey or chicken. Lamb is more difficult to find.

  5. Valarie ~ you are just the sweetest. Hey, I get lazy about cooking sometimes too :)

    Thyme ~ I've not tried this with beef but I'm sure it would be good. I did have to roll-out the pizza dough as it was homemade :)

    Lyndsey ~ these would taste great on a biscuit. I got my lamb from my British friend who gets it from a friend. I can also order it from Azure Standard.


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