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lamb curry puffs

Here we have our recipe for lamb curry puffs, in fact this recipe has been a favourite of Michelle’s for many years.  So the recipe is adapted from one Michelle tried out at a cookery class at Aberdeen College, taught by a lady called Angeline. Michelle says they are ideal as a starter to any Indian curry night-in, therefore that’s how I plan to use them. Furthermore, they are also great for feeding a crowd. For example, as part of a buffet, or in Michelle’s case when her husband has his mates round to watch the rugby.

These curry puffs are also great to feed to kids as they are not too spicy. In fact, on the day we cooked these up for photographing both my children came home and finished off the plate. Indeed, a rather grand after-school snack!

On this occasion we have used a Sri-Lankan curry powder blend from Spice Kitchen UK.  However please feel free to use whatever curry powder you have to hand. It’s worth noting that curry powder works better than a paste blend as there is less moisture to contend with. Clearly you want light puffs of pastry and no soggy bottoms!

As Michelle often uses this recipe to feed a crowd, its fair to say that it makes a large quantity of filling. However, it’s really easy to freeze some for use at a later date. Either freeze the filling mixture into a bag or alternatively once the pastries have been filled, but not cooked.

If you are not keen on lamb then no problem, you can easily substitute with beef or turkey mince. However as with all recipes, taste the mixture before you fill it into the pastry casing. The type of mince and also curry powder you use, will greatly affect the taste. Therefore you may need to adapt the salt or sweetness levels of the filling.

Finally, as I’m writing this blog post I’m sat in the garden on a lovely sunny day. My lunch is less than inspiring. What I wouldn’t give for a few of these tasty bites in the freezer right now!

lamb curry puffs


  • 225g minced lamb
  • 3 tbsp curry powder
  • 2 tbsp hot water
  • 2 tbsp sunflower oil
  • 2 cardamon pods
  • 2 whole cloves
  • 2.5 cm cinnamon stick
  • 1 medium onion (finely chopped)
  • 1 cm piece root ginger (peeled and grated)
  • 2 cloves garlic (crushed)
  • 200g unpeeled sweet potato (peel and very finely diced)
  • 1 red pepper (very finely diced)
  • 2 tbsp frozen green peas
  • bunch of fresh coriander (finely chopped)
  • pinch sugar
  • salt
  • 1 packet shop bought puff pastry
  • 1 egg (beaten)


Place the minced lamb in a large bowl. Mix the curry powder with the hot water and blend to a paste, add to the meat and combine well.
Place the sunflower oil in a saucepan over a medium-high heat. Add the onion, ginger, garlic, cardamon pods, cloves and cinnamon stick and saute gently until fragrant.
Add the spiced lamb to the onions and mix well to cook the meat through. Turn the temperature to medium, stirring continuously to ensure the meat browns but does not stick.
Add the sweet potato and red pepper, stir well to combine. Turn the heat to low, cover with a lid and cook gently for 30 minutes, until the sweet potato is soft. Stir from time to time to check the mixture is not sticking.
Add the green peas, sugar and salt, taste to check seasoning. Add the coriander leaf and stir through. Remove the pan from the heat and allow to cool. Once cool remove the cardamon pods, cloves and cinnamon stick.
Roll out the puff pastry sheet on a well floured board to around 5mm thick. Using a pastry cutter, cut circles of pastry around 8cm in diameter.
Place 1.5tsp of the meat filling in the centre of each pastry round. Brush egg wash on the edge of the round and fold in half to seal the parcel. Pinch and pleat the edges working from one end to the other.
Place each pastry parcel on a baking tray lined with baking parchment. Brush each parcel with egg wash. Place in a oven at 180CFan for 25 minutes and bake until golden.
Remove from the oven and serve warm.


The lamb mince can be substituted with either beef or turkey mince, whichever is preferred.

We used a medium strength Sri Lankan curry powder blend, again use a curry powder suited to your own tastes.

This recipe makes a large quantity of spice minced filling which can be easily frozen for later use. Freeze after Recipe Step 5 and then simply ensure that you defrost thoroughly before filling into fresh pastry parcels.

Shared with CookBlogShare where you will also find recipes by fellow food bloggers.

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Canadian butter tarts with Moose Maple Butter – can’t wait for this to hit the shelves!

A Canadian Institution! Butter tarts are a staple in the baking world in Canada. Flaky pastry filled with a sweet buttery filling.

moose maple butter side

There are a few things as synonymous with being Canadian as maple syrup! I had heard about a new product ready to be launched in the UK called Moose Maple Butter, and boy did I get excited. According to Farrah at Moose Maple its a “combination of pure Canadian Grade A maple syrup and fresh British butter with a dash of sea salt.” As a Canadian I grew up smothering my mum’s pancakes in pats of butter and further drowning them in maple syrup, this is pure heaven to me!  Not one to miss out, I made sure I waited in the morning my sample tub was being delivered and in pure greedy fashion I had to taste it straight away, I didn’t even wait for the toast to spread it on! Firstly on the tongue, you get the sweetness of maple syrup followed by the saltiness of the butter, but neither an in overpowering way, just the perfect balance. The butter is creamy and the sea salt cuts through the sweetness to leave you with the lovely taste of pure maple.

moose maple butter parcel

My mind was racing on all the sweet things I could make, but in fact sometimes simple is best. I settled on a Canadian tradition of butter tarts. These glorious little tarts are made in most households back home, usually with leftover pastry from other bakes and a very simple filling of butter, sugar and eggs. (It’s one of those recipes where each home has their own variation, they even have much sought after awards at Country Fairs for the best butter tart). I decided upon another much loved flavour combination that reminds me of my Canadian upbringing … maple and walnut! The result is a delicious and simple maple butter tart and a walnut pastry.

moose maple butter blurred

To keep up to date with the launch of this product in the uk make sure you visit their website at Moose Maple as its updated regularly.

Maple Butter Tarts

For another great recipe using Moose Maple Butter, check out our Dutch Pancakes.

moose maple walnut butter tarts



  • 200g plain flour
  • 80g cold unsalted butter
  • 50g walnuts (finely crushed)
  • 1 egg (beaten)
  • pinch salt


  • 50g Moose Maple Butter
  • 60g dark muscavado sugar
  • 1 egg (beaten)
  • 1 tsp lemon juice


In a food processor, add the flour and butter and pulse until it resembles breadcrumbs. Gradually add the egg and mix until the mixture just comes together (you may or may not need all the egg). Remove from the bowl and gently knead to form a ball, then wrap in cling film and place in the fridge for about an hour to rest. Meanwhile make the filling.
In a bowl, cream together the Moose Maple Butter and sugar until light and fluffy. Add the eggs and continue to beat until well combined.
Finally, roll out the pastry until thin, about 5mm. Using a fluted cutter to fit your tin, cut the pastry bases and place into the tin gently pushing them down. Fill with the butter mix 2/3 full (as they will bubble up and can spill over if too full). You can cut pastry shapes for the top if you choose or leave them plain. Bake in an oven at 190C for 15min.


Moose Maple Butter is a new product to be launched in the UK in 2015. If you can't find this butter with added maple syrup then you can use unsalted butter but increase the sugar content for the tart filling to 100g and use a pinch of sea salt.