Low Protein Curried ‘Lamb’ Pies

Ingredients

1 dessert spoon of Oil

100g Diced Carrot, Celery and Onion

100g Diced Potato (count as exchanges)

1 teaspoon Garlic Purée

3 teaspoons of Garam Masala

1 teaspoon of Tomato Purée

200ml Boiling Water

1 packet of Promin Low Protein Lamb and Mint Flavour Burger Mix

250g Promin Low Protein All Purpose Baking Mix (extra for dusting)

5g of Salt

1 dessert spoon of Oil

60 mls of Water

1 litre of Oil Salad for garnish

For the sauce: metaX Low Protein Yogumaxx, Mint Sauce, Diced Cucumber

Method

1. Fry off the vegetables and potato in oil until lightly browned.
2. Add in the garlic purée, garam masala and tomato purée continuously stirring to coat the vegetable mix.
3. Add 1 litre of water and allow the vegetables to simmer until soft.
4. Stir in 1 packet of Promin Low Protein Lamb and Mint Flavour Burger Mix.
5. Mix in with the vegetables until the powder begins to replicate a mince like consistency, once it has absorbed the water, add another litre and allow to simmer once more.

1. Place 250g Promin Low Protein All Purpose Baking Mix into a mixing bowl and stir in one dessert spoon of oil to form a paste.
2. Stir in 60mls of water until a clear pastry is obtained. Allow the pastry to rest for a few minutes before use.
3. Cut the pastry into even parts and roll out on to a floured surface.
4. Place a spoonful of your filling onto the rolled out pastry. Gently brush the circumference of the pastry with water to help it stick and make a case ensuring the filling is sealed and cannot escape during cooking.
5. Gently drop into a boiling pan of oil at 180 degrees and cook, turning occasionally until a crisp golden brown.
6. Serve with salad and raita dip made using metaX Low Protein Yogumaxx, a teaspoon of mint sauce and some diced cucumber.