Lamb and Vegetable Samosas HT Indian HD 40mins
Makes approx. 12
Vegetables Starter Appetizer
Party Buffet Hors d'oeuvre
1 tbsp Vegetable Oil
1 Onion, chopped
1 Garlic Clove, crushed
225g/8oz Minced Lamb
1 teasp Curry Powder
1 teasp Garam Masala
1 teasp Ground Cumin
1 teasp Ground Coriander
1 Large Potato, peeled, diced and cooked
2 Carrots, grated
50g/2oz Frozen Peas
6 sheets Phyllo (Filo) Pastry, defrosted
1. Heat the oil in a pan, add the onions
and garlic and gently fry until soft
2. Raise the heat then add the mince and
brown. Add the spices and
3. Cut each filo sheet into half
lengthways. Take one strip of pastry and place on
the work surface in front of you
lengthways. Fold over the bottom right hand
corner diagonally so the bottom short
edge is parallel to the left hand long edge.
Do not press too firmly as the crease is
only to give you a guide as to where to
place the filling. Pull the folded
"triangle" part of the pastry back flat.
4. Place 2-3 teaspoonfuls of the filling
to the left (top) of the crease guide, but not
too near to the edges, then fold the
triangle part over the filling.
5. Now fold the triangle with the filling
away from you, thus enclosing the top
part of the triangle, then fold again
towards the right, keeping the triangle shape.
Continue folding the triangle in this way
until you come to the end of the strip of
pastry. You should end up with a perfect
triangle which totally encloses the
the above process with the remaining pastry sheets. This sounds very fiddly, but by the time you've done 2,
you'll wonder what all the fuss was about!
7. Preheat the deep fat fryer to 180C,
8. Fry the Samosas a few at a time, until
golden brown. Drain on kitchen paper and keep warm whilst you fry the remaining
samosas. Serve hot.