Lamb Masala Pies With Raita

• 2 tbsp vegetable oil
• 1 None medium onion, finely chopped
• 1 1/2 lb diced lamb
• 1/2 cup tikka masala paste
• 1 (13.5 oz) can chopped tomatoes
• 1/2 cup half-and-half
• 2 tbsp roughly chopped fresh cilantro, plus extra leaves for garnish
• 2 sheets frozen pie dough, thawed
• 1 None large egg, beaten lightly
• 2 sheets frozen puff pastry, thawed
• None None FOR THE RAITA
• 3/4 cup plain yogurt
• 1 None cucumber, deseeded, finely chopped
• 2 tbsp finely chopped fresh mint leaves

1. Heat oil in a large saucepan over medium heat. Cook onion, stirring, until onion softens. Add lamb and cook, stirring, until browned. Add tikka masala paste and cook, stirring, until fragrant. Add tomatoes, half-and-half and 1/4 cup water. Bring to a boil then reduce heat and simmer for 25 mins, or until sauce thickens. Let cool then stir in cilantro.
2. Preheat oven to 400u0b0F. Grease a 6-cup muffin pan.
3. Cut 6 (5 inch) rounds from pie dough then press into muffin recesses. Brush edges with a little egg then spoon lamb mixture into pie shells.
4. Cut 6 (3 1/2 inch) rounds from puff pastry and use to top lamb mixture. Press edges firmly to seal then brush tops with remaining egg. Cut a small slit in each lid and bake for 25 mins. Let stand in pan for 5 mins.
5. Meanwhile, make raita by combining all ingredients in a small bowl.
6. Sprinkle pies with fresh cilantro leaves. Serve with raita.

vegetable oil, onion, lamb, tikka masala, tomatoes, fresh cilantro, egg, pastry, raita, plain yogurt, cucumber, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/36687 (may not work)