Why You’ll Love This Recipe

Lamb tikka pies are a great fusion of Indian spices and the comforting appeal of a classic savory pie. The tender, flavorful lamb is cooked with fragrant spices like cumin, coriander, and garam masala, simmered in a rich tomato-based sauce that’s just the right amount of spicy and savory. Paired with a flaky, buttery pastry, these pies are a perfect balance of crispy and tender. Whether you’re looking for an exciting new meal to serve or want to impress guests with something unique, these muffin pan lamb tikka pies will do just that.

Ingredients

For the Filling:

1 lb ground lamb (or lamb mince)
1 tbsp vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1-inch piece of fresh ginger, grated
1 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp chili powder (adjust to taste)
1/2 cup canned tomatoes, chopped
1/2 cup coconut milk or heavy cream
1 tbsp tomato paste
Salt and pepper, to taste
1/4 cup fresh cilantro, chopped (for garnish)

For the Pastry:

1 package (about 14 oz) puff pastry (or your favorite shortcrust pastry)
1 egg, beaten (for egg wash)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Filling

Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
Add the garlic and ginger to the skillet and cook for another 1-2 minutes until fragrant.
Add the ground lamb to the skillet, breaking it up with a spoon. Cook for 5-6 minutes, or until the lamb is browned.
Stir in the garam masala, cumin, coriander, turmeric, and chili powder. Cook for another minute to toast the spices.
Add the chopped tomatoes, tomato paste, and coconut milk (or heavy cream). Stir well and simmer for 10-12 minutes, or until the sauce thickens and the flavors meld together. Season with salt and pepper to taste.
Remove from heat and set aside to cool. Once cooled, stir in the chopped fresh cilantro for added flavor.

Step 2: Prepare the Pastry

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper muffin liners.
Roll out the puff pastry on a lightly floured surface. Use a round cutter (a glass or bowl works too) to cut circles of pastry that are slightly larger than the muffin cups.
Gently press the pastry circles into the muffin tin, lining the bottom and sides of each cup. If using shortcrust pastry, roll it out and cut out the same size circles for lining.

Step 3: Assemble the Pies

Spoon the cooled lamb tikka mixture into each pastry-lined muffin cup, filling each almost to the top.
Cut smaller circles of pastry to cover the tops of the pies. Place the pastry lids over the filling, pressing the edges gently to seal the pies. Use a fork to crimp the edges if needed.
Brush the tops of the pies with the beaten egg to give them a golden, glossy finish.

Step 4: Bake the Pies

Bake the pies in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
Remove the pies from the oven and let them cool for a few minutes before removing them from the muffin tin.

Step 5: Serve

Garnish with extra fresh cilantro and serve hot. These mini pies are perfect on their own or with a side of raita or a simple salad.

Servings and Timing

Servings: 12 mini pies
Prep time: 20 minutes
Cook time: 30-35 minutes
Total time: 50-55 minutes

Variations

Vegetarian Option: Replace the lamb with cooked chickpeas or vegetables like potatoes, peas, and carrots, sautéed in the same spices for a delicious vegetarian version.
Cheese Add-in: For a richer filling, you can add crumbled paneer or shredded cheese into the filling before baking.
Spicy Topping: Add a drizzle of spicy chili sauce or chutney on top of the pies just before serving for an extra kick.
Flaky Pastry: If you prefer a flakier pastry, use a puff pastry or even a phyllo pastry as an alternative to shortcrust.

Storage/Reheating

Storage: Store leftover pies in an airtight container in the fridge for up to 3 days.
Freezing: These pies freeze well. After baking and cooling, wrap them individually in plastic wrap and place in a freezer-safe bag. They can be frozen for up to 3 months.
Reheating: To reheat, bake the pies in a 350°F (175°C) oven for 10-15 minutes, until heated through and the pastry is crispy again. Alternatively, microwave them for 1-2 minutes, though the pastry may lose some crispiness.

FAQs

Can I use ground beef instead of lamb for the filling?

Yes, you can substitute ground beef or chicken for the lamb, though the flavor will be slightly different. Lamb gives a richer, more distinctive flavor that pairs well with the spices.

Can I use homemade pastry instead of store-bought puff pastry?

Absolutely! If you prefer, you can use homemade shortcrust pastry or puff pastry. Just make sure it’s chilled before working with it for best results.

How can I make the filling spicier?

If you like it spicier, increase the amount of chili powder or add fresh chopped green chilies or a dash of hot sauce to the filling.

Can I make these pies ahead of time?

Yes, you can assemble the pies and store them in the fridge for up to a day before baking. Alternatively, you can bake them in advance and reheat them as needed.

How do I ensure the pastry doesn’t become soggy?

Be sure to let the filling cool before assembling the pies. If the filling is too hot, it can make the pastry soggy. You can also pre-bake the pastry shells for 5 minutes to help them stay crisp.

Can I make these pies vegetarian?

Yes, you can easily make these pies vegetarian by substituting the lamb with a mix of sautéed vegetables, tofu, or chickpeas. Simply follow the same recipe but use a plant-based filling.

Can I freeze the pies before baking?

Yes, you can assemble the pies, then freeze them before baking. Bake them directly from the freezer, adding an extra 5-10 minutes to the baking time.

How do I know when the pies are done baking?

The pies are done when the pastry is golden brown and crisp, and the filling is bubbling slightly. A toothpick inserted into the filling should come out clean.

Can I add other vegetables to the filling?

Yes, feel free to add vegetables like peas, spinach, or carrots to the filling for added texture and flavor.

How long can I store leftover pies?

Store leftover pies in an airtight container in the fridge for up to 3 days. They also freeze well for longer storage.

Conclusion

Muffin pan lamb tikka pies are a fantastic fusion dish, combining the bold flavors of Indian spices with the comforting appeal of a savory pie. These individual-sized pies are easy to make, perfect for parties, and a great way to serve up a delicious, hearty meal. With their flaky pastry and rich, spiced lamb filling, these mini pies are sure to be a hit at any gathering. Enjoy them fresh from the oven or make them ahead of time for a convenient and tasty snack!

Why You’ll Love This Recipe

Ingredients

For the Filling:

For the Pastry:

Directions

Step 1: Prepare the Filling

Step 2: Prepare the Pastry

Step 3: Assemble the Pies

Step 4: Bake the Pies

Step 5: Serve

Servings and Timing

Variations

Storage/Reheating

FAQs

Can I use ground beef instead of lamb for the filling?

Can I use homemade pastry instead of store-bought puff pastry?

How can I make the filling spicier?

Can I make these pies ahead of time?

How do I ensure the pastry doesn’t become soggy?

Can I make these pies vegetarian?

Can I freeze the pies before baking?

How do I know when the pies are done baking?

Can I add other vegetables to the filling?

How long can I store leftover pies?

Conclusion

Muffin Pan Lamb Tikka Pies

Ingredients

Instructions

Notes

Nutrition