Caribbean curry patties and zingy salsa
- 250g lamb mince
- 1 red onion, finely chopped
- 2 cloves garlic, crushed
- 2 carrots, peeled and chopped
- 4 celery sticks, finely chopped
- 2 tomatoes, finely chopped
- 1tbsp tomato purée
- 2tbsp mild curry powder
- 2tsp ground cumin
- 1tsp ground turmeric, plus extra for the glaze
- 1 reduced-salt chicken stock cube
- 1 bay leaf
- 375g pack Asda Ready Rolled Light Puff Pastry
- 1tbsp plain flour, for dusting
- 1 egg, beaten
- 2 mangoes, peeled and stones removed, cut into 2mm cubes
- 1tbsp coriander, chopped
- 1 red chilli, deseeded and finely chopped
- 2 spring onions, finely sliced
- Juice and zest 1 lime
- ½tsp Encona West Indian Original Hot Pepper Sauce (optional)
Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with baking paper.
Fry the lamb mince on a high heat for 5 mins, stirring, until evenly browned. Drain off any excess fat.
Add the red onion, garlic, carrots, celery, tomatoes, tomato purée, curry powder, cumin and turmeric. Cook for 8 mins, stirring occasionally, until the veg starts to soften.
Crumble in the stock cube, pour in 300ml boiling water and add the bay leaf. Stir to combine, then simmer for 10 mins until the excess liquid has evaporated. Leave to cool slightly.
Roll the pastry out on a surface dusted with flour. Stamp out 8 circles with a large cookie cutter.
Place a spoonful of the lamb mixture in the middle of each circle. Beat the egg with a pinch of turmeric, then dab around the edge of each circle. Fold the pastry over to get semicircular patties, pinching the edges together with your fingers and thumb to seal.
Put the patties on the baking tray and brush with egg to glaze. Bake for 25-30 mins until golden and risen.
Meanwhile, mix all the ingredients for the salsa together. Serve with the curry patties.