Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the lamb mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Once the mince has browned, drain and discard any excess fat. Stir in the garlic and korma curry paste and fry for 1 min more.

Stir through the chicken stock paste and water for the sauce (see pantry for amount). Simmer the sauce until thickened, 3-4 mins. 

Once the sauce has thickened, remove the spiced lamb from the heat, then stir through the peas and honey (see pantry for amount).

Meanwhile, unroll the pastry, keeping it on its baking paper and lay it onto a baking tray.

Cut it into equal squares (2 per person), trimming off any excess pastry to make them even. 

Spoon your lamb mixture into the centre of each pastry square.

Fold the pastry over to create a triangle shape. Press a fork along the edges to seal the pastry closed - be careful not to overfill them!

Once you've finished making your pastry parcels, make a small hole in the middle of each one to allow steam to escape while baking. TIP: Brush the pastry with a little milk if you have some. 

Bake on the middle shelf of your oven until golden, 20-25 mins. 

While everything cooks, in a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Just before you're ready to serve, add the baby leaves to the dressing and toss to coat.

Share your lamb parcels between your plates. Serve the salad and yoghurt on the side for dipping.

Drizzle the mango chutney over the parcels to finish.