Brummie Balti Pies

STEP 1: COOK THE AROMATICS

Heat the oil in the Dutch oven over medium heat. Add the onions and cook for 12–15 minutes, stirring, until soft and deep golden. Add the garlic, ginger and chile and cook for 2 minutes.

STEP 2: BLOOM THE SPICES

Stir in the garam masala, cumin, coriander, turmeric and Kashmiri chili powder and cook for 1 minute, until fragrant. Add the tomato paste and cook for 2 minutes more.

STEP 3: BRAISE THE LAMB

Add the lamb and stir to coat in the spices. Add the tomatoes, water and salt. Cover and simmer gently for 1¼–1½ hours, until the lamb is tender, adding a splash of water if it catches.

STEP 4: REDUCE AND FINISH THE FILLING

Uncover, add the bell pepper and fenugreek, and cook over medium-high heat for 5–10 minutes, stirring, until the sauce is thick and clings to the meat. A pie filling must be thick, not wet. Stir in the cilantro and adjust the salt. Cool, then chill until completely cold, at least 2 hours or ideally overnight.

STEP 5: MAKE THE MANGO CHUTNEY

Put the mango, sugar, vinegar, ginger, nigella seeds, chili flakes and salt in a small saucepan. Simmer over medium-low heat for 15–20 minutes, stirring often, until thick and jammy. Cool completely. The chutney goes on after baking, never into the oven.

STEP 6: MAKE THE SPICED HOT WATER CRUST

Whisk the flour, salt, cumin and nigella seeds in a large bowl and make a well in the center. Heat the lard, butter and water in a small saucepan until the fat melts and the liquid just boils. Pour into the well and mix with a wooden spoon, then by hand as soon as it is cool enough, into a smooth dough. Do not overwork. Cut off a quarter of the dough for the lids and keep it wrapped. Work quickly while the dough is warm; hot water crust cracks as it cools.

STEP 7: LINE THE PAN

Heat the oven to 400°F (200°C) with a rack in the middle. Grease 8 cups of the muffin pan well with butter. On a lightly floured surface, roll the larger piece of dough about ⅛ inch (3 mm) thick and cut eight 5-inch rounds, rerolling the scraps once if needed. Press each round into a muffin cup so it sits just above the rim, keeping the walls even, since thin spots burn first.

STEP 8: FILL AND LID THE PIES

Pack the cold filling in firmly, level with the top of the pastry. Roll the reserved dough and cut eight 3-inch lids. Whisk the egg with the milk. Brush the pastry rims with egg wash, lay on the lids and crimp to seal. Cut a small vent hole in the center of each lid, then brush the tops lightly with egg wash.

STEP 9: BAKE IN TWO STAGES

Bake at 400°F for 15 minutes to set the pastry. Reduce the oven to 350°F (175°C) and bake for 15 minutes more. Check the color: you want deep golden, not brown. If the tops are already there, lay foil loosely over the pan.

STEP 10: CRISP THE SIDES

Let the pies rest in the pan for 5 minutes, then loosen each one with the offset spatula and lift onto a baking sheet. Brush the sides lightly with egg wash and return to the oven at 350°F for 5–10 minutes, just until the sides are golden and the filling reads 165°F (74°C) through the vent hole. Stop on color, not on the clock.

STEP 11: COOL AND SERVE

Cool the pies on a wire rack for at least 15 minutes so the crust firms. Spoon a little mango chutney onto each pie and serve warm or at room temperature.