Lamb and vegetable samosas

PREP: 30 mins COOK: 15 mins Add to My Favourites

Ingredients

  • SERVES 16
  • 250 g lamb mince
  • 1 tbsp rapeseed oil
  • ½ onion (or 1 small one), peeled and finely diced
  • 1 small carrot (approx.50 g), peeled and finely diced
  • 1 small potato (approx. 50 g), peeled and finely diced
  • 40 g frozen peas
  • Pinch ground ginger
  • ½ tsp ground turmeric
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • Juice of ½ lime
  • 2 tbsp coriander leaves, chopped
  • 50 g butter
  • 8 large sheets filo pastry
  • Mango chutney, to serve
  • salt and black pepper

Method

STEP 1

Heat the oil in a large non-stick frying pan. Add the mince and onion and cook for 5-6 mins until brown, breaking up any clumps with a wooden spoon.


STEP 2

Add the carrot, potato, peas, spices and 100ml water. Reduce the heat, cover and simmer for 10 mins until the liquid is reduced by two thirds. 


STEP 3

Transfer the mince to a bowl and add the lime juice and the coriander. Set aside to cool


STEP 4

Pre-heat the oven to Gas Mark 6, 200°C, 400°F. 


STEP 5

Melt the butter in a small pan. Take half a sheet of filo pastry and brush lightly with the melted butter. Fold in half lengthways. Place a spoonful of the filling at one end, and fold over the corner to enclose the filling. Keep on folding in the shape of a triangle. Tuck the last piece into the last fold, and place, seam side down, on a baking tray lined with greaseproof paper. Bake in the oven for 15 mins until golden brown.


STEP 6

Serve hot with mango chutney, as a snack or as a starter with some salaD




CHEF'S TIP

If you have trouble folding them correctly, make some small cornets from a sheet of filo pastry instead, fill up to two-thirds full and fold over the top to close.

How did it taste?