Keema pie with coriander chutney
Prep time: 40 minsTotal time: 
Keema pie with coriander chutney
This gently spiced, meaty pie is inspired by aloo matar keema and is served with a bright coriander chutney. You can make the filling up to two days in advance for easy hosting
Prep time: 40 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 350g maris piper potatoes, peeled and cut into 2-3cm cubes
- 2 tbsp vegetable oil
- 1 x 500g pack 10% fat lamb mince
- 1 onion, finely diced
- 4 garlic cloves, finely crushed
- 1 tbsp ginger paste or 5cm ginger, finely grated
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp ground turmeric
- 1 tsp chilli powder (or to taste)
- 1 tbsp tomato purée
- 150g frozen petits pois, defrosted
- juice of 1 lemon
- 2 x 320g sheets ready-rolled puff pastry
- 1 egg, beaten
- 1 tsp nigella seeds (optional)
For the chutney
- ½ green chilli
- 1 x 30g pack coriander
- 1 large garlic clove
- juice of 1 lemon
- ½ tsp ground cumin
- 3 tbsp strained Greek yogurt, plus extra if needed
Step by step
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Bring a pan of salted water to the boil, add the potatoes and cook for 5 minutes until just tender, then drain and set aside.
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Heat the oil in a large frying pan over a medium-high heat. Add the lamb mince and cook until browned and just starting to crisp up. Stir in the onion, garlic and ginger; continue to cook until the aromatics are soft and the mince is deeply browned. Add the spices and cook for 1 minute, stirring, then add the tomato purée. Stir through and continue to cook for a further minute. Deglaze with a splash of water if the spices start to catch. Gently stir in the cooked potatoes, peas and lemon juice. Season to taste, then cool to room temperature (about 30 minutes).
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Put a large baking tray on a lower shelf of the oven, then preheat to 200°C, fan 180°C, gas 6. Unroll one of the puff pastry sheets, leaving it on its paper. Spoon the lamb filling evenly onto the pastry sheet, leaving a 2-3cm border all around. Brush the border with beaten egg. Unroll the second pastry sheet and gently roll it out so that it is slightly larger. Drape over the filling and press the pastry edges together. Trim any excess pastry, then crimp the edges with your fingers or a fork to enclose. Brush all over with the remaining egg, then sprinkle over the nigella seeds, if using. Cut small slits in the top of the pastry to allow steam to escape. Carefully slide the pie (and paper) onto the preheated tray and bake for 30-32 minutes until golden and puffed, rotating halfway.
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Meanwhile, make the chutney. Put all the ingredients in a blender or small food processor and blend until smooth. If you want a thicker consistency, stir through some extra yogurt after blending.
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Allow the pie to cool slightly, then cut into long slices. Serve with the chutney and a side salad, if liked.
