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Malaysian-style lamb pastries


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onions, garlic, chillies and ginger until tender, regularly stirring.
  • Add the mince and cook until it changes colour, stirring and mashing as you do so.
  • Then add the curry paste, mix well and cook to toast the spices.
  • Add ½ cup stock with the tomatoes and a good pinch of salt. Mix well and cook for about 10-15 mins until thick and fragrant. Then set aside to cool a little.
  • In another pan (or wok), gently cook the cabbage with a little fresh stock for about 5-10 mins until tender, adding the peas towards the end. Drain well and then mix well with the mince.
  • Beat the egg with the milk and place a sheet of pastry on an oiled baking tray. Spread some of the lamb mixture on top, leaving an edge. Then paint the edges with the egg wash and place another pastry sheet on top. Press down the edges with your fingers, paint the top with more egg wash and cook in the oven for about 15 mins until golden brown. Repeat the process with the remaining mixture.
  • Serve with your favourite salad on the side.


  • vegetable oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 2 small red chillies, seeded & sliced
  • 1 heaped tbsp grated fresh ginger
  • 500 gm minced lamb
  • 1 tbsp Rogan Josh curry paste (or curry powder)
  • 1-2 cups chicken stock
  • ¼-½ can diced tomatoes
  • sea salt
  • ½ small green cabbage, finely shredded
  • ½ cup frozen peas, thawed
  • 1 egg
  • ¼ cup milk
  • 4 shortcrust pastry sheets
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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