Curried lamb and chickpea pasties

Warren Elwin gives roast lamb leftovers a tasty second innings.

Stew

1	Onion, finely chopped
1	Chilli, deseeded and finely chopped
2 cloves	Garlic, crushed
1 Tbsp	Fresh ginger, grated
1 handful	Fresh coriander, chopped
1 Tbsp	Olive oil
50 g	Butter
2 Tbsp	Flour
3 tsp	Curry powder (Main)
1 tsp	Cumin (Main)
1 tsp	Turmeric (Main)
1 serving	Gravy, mixed with an equivalent in water, if you don't have leftover gravy use 1.5 cups of stock or water (Main)
1	Bay leaf
½ tsp	Salt
2 cups	Lamb, cooked, use more or less as available (Main)
300 ml	Chickpeas, canned, drained (Main)
½	Lemons, freshly zested and juiced
3 sprigs	Mint leaves, finely chopped

Pasties

1 sheet	Flaky puff pastry, ready rolled (Main)
1	Egg, for egg wash

Directions

To make the stew

1. Cook onion, chilli, garlic, ginger, and coriander in olive oil until soft.
2. Add butter and flour and cook, stirring constantly for a couple of minutes.
3. Add curry powder, cumin and turmeric. Reheat any leftover gravy, add to the roux and stir.
4. Add bay leaf, lots of freshly ground black pepper, salt, lamb, chickpeas, lemon zest and juice, and mint leaves.
5. Cook for 5 minutes and season to taste. Chill mixture.

To make the pasties

1. Reheat oven to 200C. Take pastry and gently roll out into a slightly larger square.
2. Cut the square into 6. Place a small amount of the chilled curry mixture in the centre of each, egg wash around the edges and fold over into triangles. Repeat.
3. Prong the edges with a fork, prick the tops and egg wash them.
4. Bake in the oven until golden.

Check out Warren's other recipes using roast lamb leftovers

• Lamb salad with yoghurt dressing
• Lamb, lentil and vegetable soup
• Green sauce

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