Spiced lamb pie with masala beans and a fried egg

In a medium saucepan, melt the butter (100 g), then add the milk (600 ml) and water (60 ml) and bring to the boil.

In a bowl, sift the flour (225 g) and salt (1 tsp) together, then make a well in the centre of the bowl. Pour in the liquid. Mix with a wooden spoon until it is cool enough to do it by hand.

Mix to form a soft dough and rest in the bowl with a warm, damp tea towel over it while you make the filling.

In a bowl, roughly mix the lamb (1 pack) with the nutmeg (1/2), chilli powder (1 tsp), garam masala (1 tbsp), garlic paste (2 tsp), ginger paste (2 tsp), onion (1), coriander (15 g) and season well.

Heat the olive oil (1 tbsp) in a large non-stick frying pan over a medium heat and cook until the meat is caramelised and the onion has softened, breaking up with a wooden spoon – about 8-10 minutes. Season to taste.

Preheat the oven to 180°C fan.

Roll out the pastry on a lightly floured surface until it is 2mm thick. Divide into 4 pieces. Roughly slice one third from each piece for the pastry lids.

Butter four individual pie dishes and line with the larger thirds of pastry, trimming any excess. Spoon in the filling and cover with a pastry top and brush with egg yolk (1). Transfer to a baking tray and bake for 20-25 minutes until golden.

Meanwhile, heat the rapeseed oil (1 tbsp) in a heavy bottomed pan on a medium heat and fry onion (1) for 3-4 mins till they start to brown. Season, then stir in the garlic paste (1 tsp) and ginger paste (1 tsp) for 1 minute. Add the garam masala (1 tsp), chilli (1 tsp) and 150ml water. Bring to a simmer and stir, cooking until nearly all the water is gone, about 4-5 minutes. Add the baked beans (1 tin) and bring to a gentle simmer.

Cook for 5 minutes until thickened slightly then stir in the coriander (2 tbsp) and butter (50 g). Season to taste.

Get two large frying pans and put some vegetable oil (as needed) into each one. Put them on to a medium high heat until the oil is hot.

Crack the eggs (4) into a pan and cook to your liking, basting with the oil and seasoning as you go. Plate up the pies with the beans and top with the fried eggs.