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Recipe By Jaxters

Ref: 696
Heading: Canapes & Nibbles
Cuisine: Indian
Food Type: Meat
No of Portions: 16
Change no of portions required to :

Ingredients & Prep

   4 Filo pastry sheets each cut into 4
   brushing  Veg oil
   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


  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
  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.
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