Ingredients
1 tbsp oil 
2 sheets of ready rolled all butter puff pastry 
1 egg, beaten with a pinch of salt added 
100g lamb mince or quorn mince  
¼ tsp ground cumin 
¼ tsp ground turmeric 
¼ tsp ground coriander 
¼ tsp ground ginger 
¼ tsp paprika 
½ tsp salt 
¼ tsp sugar 
¼ tsp MSG powder, or ½ tbsp chicken or vegetable bouillon powder 
¼ tsp ground white pepper 
1 green finger chilli, finely sliced 
½ tsp cumin seeds (optional) 
300ml chicken or vegetable stock 
1 tbsp of cornflour 

Ingredients for the onions 
2 tbsp oil 
150g onions, finely sliced 
2 garlic cloves, finely chopped 
¼ tsp turmeric 
1 tsp salt 

Equipment needed
8cm cutter 

Method
Heat 2 tbsp of oil in a pan on a medium heat and add the turmeric. Let it sizzle and then add the onions and cook for a couple of mins to slightly soften and then add the garlic. Turn the heat down to medium-low and then fry gently for 20 minutes, stirring from time to time until the onions are very soft. Remove from the pan and set aside. 

Meanwhile heat 1 tbsp of oil in the same pan on a medium heat and add the lamb and cook for 7-10 minutes until cooked and starting to go brown.  Add the rest of the filling ingredients and cook for a further 5 minutes or so until the meat is well browned.  If you are using quorn this will take less time to brown. 

Add the cumin seeds if using, the stock and the cornflour, mix thoroughly and cover with a lid. Bring to the boil and then lower the heat to medium and leave to simmer for 30 minutes covered, stirring from time to time. 

Remove the lid and give the filling a good stir. Turn the heat up to high and cook for 5 minutes until slightly sticky. Set the filling to one side and allow to cool for at least an hour. 

When you are ready to cook, preheat the oven to 200c and combine the onions with the lamb mix. 

Take 1 sheet of puff pastry out of your fridge and using your round pastry cutter, cut your circles out of the pastry.  You should get 12 in total but if you get more then feel free to cut more. Put the cut out pastry on to a lined baking tray and put into the fridge. 

Remove your next sheet of puff pastry and repeat, placing the cut out pastry on to a plate or board. 

Take the pastry on the baking tray out of the fridge and brush with the beaten egg. Place a heaped tablespoon of the filling on each round, leaving a 5mm space around the edge so you can seal the puffs. Once you have put the filling on to each pastry, get the remaining pastry out of the fridge and put lids on to your pastry, pressing on to the pastry with the filling, gently sealing round the edges.  Brush with egg wash all over the top of the puffs and put into the oven. 

Bake for 25-35 minutes or until golden and then serve the puffs hot.  They are good cold but even better straight from the oven. 

- Original recipe from Mandalay by Mimi Aye