Lamb Samosas l 4 Ingredients l Chocolate Cakes and Cute Things

FREE Shipping Australia wide

New Zealand Shipping From $10

AFTERPAY available for orders over $50

Slider
recipe image
Lamb Samosas
Serves
pieces
Ingredients
  • 500 grams lean lamb mince
  • 2/3 cup bottled tikka masala simmer sauce
  • 12 sheets frozen filo dough, thawed
  • 100 grams butter, melted
Instructions
  1. In a nonstick skillet, brown the minced lamb.
  2. Add the tikka masala sauce. Stir, reduce the heat and simmer for a few minutes, then set aside to cool.
  3. Preheat the over to 195C. Line a baking tray wiht baking paper.
  4. Remove 3 sheets of filo (covering the rest with a damp cloth to prevent them from drying out)
  5. Brush the first sheet of filo wiht melted butter. Top with a second sheet and brush with butter; repeat with the third sheet.
  6. Cut the pastry lengthwise into 4 strips, then in half so each strip is about 18cm long.
  7. Place two teaspoons of the lamb mixture onto the bottom edge of each strip.
  8. Beginning at the bottom, filling-coated edge, fold into a triangle and keep folding (like folding a flag), maintaining the trianglular shape.
  9. Place on the baking tray. Make more samosas with the remaining filo and filling.
  10. Finally, baste with butter and bake until golden and crisp, about 20 minutes.
  11. Serve immediately
Serves
pieces
Ingredients
  • 500 grams lean lamb mince
  • 2/3 cup bottled tikka masala simmer sauce
  • 12 sheets frozen filo dough, thawed
  • 100 grams butter, melted
Instructions
  1. In a nonstick skillet, brown the minced lamb.
  2. Add the tikka masala sauce. Stir, reduce the heat and simmer for a few minutes, then set aside to cool.
  3. Preheat the over to 195C. Line a baking tray wiht baking paper.
  4. Remove 3 sheets of filo (covering the rest with a damp cloth to prevent them from drying out)
  5. Brush the first sheet of filo wiht melted butter. Top with a second sheet and brush with butter; repeat with the third sheet.
  6. Cut the pastry lengthwise into 4 strips, then in half so each strip is about 18cm long.
  7. Place two teaspoons of the lamb mixture onto the bottom edge of each strip.
  8. Beginning at the bottom, filling-coated edge, fold into a triangle and keep folding (like folding a flag), maintaining the trianglular shape.
  9. Place on the baking tray. Make more samosas with the remaining filo and filling.
  10. Finally, baste with butter and bake until golden and crisp, about 20 minutes.
  11. Serve immediately
Recipe Notes

Optional: I sprinkled these with poppy seeds before baking and served scattered with parsley and a sweet mango relish

Kim McCosker

welcome

I created 4 Ingredients to save you time & money in the kitchen. I hope you enjoy our recipes.

Kim xx


Shop Online View our recipes
0