Fiery lamb puffs

Part pasty, part empanada, whatever it is, there's an Indian spin on these delicious party or picnic snacks. The Madras paste delivers that lovely Indian flavour and a good bit of heat, and with the addition of ginger, cinnamon and lime, these little bites will keep your taste buds tingling for a while.

• Preparation: 15 mins
• Cooking: 50 mins
• Serves: 10

What you need:

• 2 tbsp of vegetable oil
• 2 tbsp of Patak's Madras Paste
• 1 onion, finely chopped
• 1-1 1/2 tsp chilli powder
• 1 tsp of cinnamon
• 2cm piece of ginger, peeled and grated
• 3 cloves of garlic, finely chopped
• 500g lamb mince
• Juice of 1 lime
• 1 handful of fresh coriander
• Salt and pepper to taste
• 1 block of shop bought puff pastry (or a 375g packet of pre-rolled puff pastry to save more time)
• 1 egg, beaten
• 2 egg yolks to glaze the puffs

What you do:

1. Preheat the oven to 200 C / Gas Mark 6
2. Heat the vegetable oil in a large frying pan and then add the Patak's Madras Paste, frying for a further 2-3 minutes.
3. Add the chilli powder, cinnamon and onion and fry for 2 minutes, before adding the ginger, garlic and lamb.
4. Cook for about 15 minutes before draining off any excess oil and adding the lime juice, coriander and seasoning.
5. Allow to cool for 15 minutes. N.B the cooler the filling the better it will hold together!
6. Roll the pastry out until it is about 3mm thick and then cut into 6cm x 6cm squares
7. Place a heaped teaspoon of the filling into the centre of the square and brush the inside edges of the pastry with the beaten egg.
8. Fold one corner of the square over to the opposite corner so that it forms a triangle and seal all the way round with a fork.
9. Pierce a small hole in the top to allow steam to escape when cooking.
10. Brush the outside with the egg yolks before placing in the oven for 25-30 minutes or until golden.

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