Recipe By Jaxters
Ref: 696
Heading: Canapes & Nibbles
Cuisine: Indian
Food Type: Meat
No of Portions: 16
Change no of portions required to :
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Ingredients & Prep
4 Filo pastry sheets each cut into 4
brushing
Veg oil
Filling
1 Onion med brown finely diced
200 g
Lamb mince
35 g
Garden Peas
20 g
Fresh coriander chopped
1 tbsp
Water
1 tbsp
Fresh ginger finely grated
3 Garlic cloves finely grated
1 tsp
Garam masala
1/2 tsp
Ground Turmeric
1/2 tsp
Chilli powder
1/4 tsp
Ground coriander
1/4 tsp
Ground Cumin
1/2 tsp
Freshly ground black pepper
1 Veg stock cube or gel pot
2 tbsp
Veg oil
Method
Step 1
Make the filling by frying the onion & Lamb mince in a wok or frying pan in the veg oil on a med heat until light brown, then add garlic & ginger & fry stirring for 1 min, then add all the spices, water, stock cube, & pepper, stir fry for 12 mins add peas & Coriander, cook for another 4 mins, add a little more water if mixture dries out, when cooked set aside to cool.
Step 2
Pre-heat the oven to 180°C fan.
Step 3
Make the Samosas, cut the sheets in quarters to make 4 squares (cover cut sheets with a damp tea towel to stop drying out), next (see image) divide mixture into 8, then brush filo all over with veg oil, place 1/8 of the mixture in the left-hand bottom corner, then fold that corner into the centre, then from the top edge of the folded corner turn over in half, then fold top left-hand corner over to the centre, then fold filled part from left to right from the centre line, then fold top right flap over, gently squeeze around the edge to seal, repeat until all done.
See Photo
See Photo
Step 4
Re-coat folded samosas with more veg oil, then place on a baking sheet lined with either a silicon mat or greaseproof paper & bake for 15 to 20 mins until golden brown, place on a serving platter, best eaten warm.
Suggestion & Tips
You can change veg selection, ass more or less chilli.