Lamb Samosas with Fresh Tomato Chutney
25 Min
Intermediate
If you've never made Samosa before we promise they're easier than you're thinking they are! Its just a bit of folding and filling...enjoy for Diwali or any day of the week!
We love these served with a fresh tomato chutney made with our authentic Indian Hot and Sweet Sauce or you could just dunk them straight in the sauce if you prefer :)
Ingredients
10
ingredient_quantity
recipe ingredient
200
g
Potatoes, white, flesh and skin, raw
1
small
red onion, finely diced
1
slice
root ginger, finely grated
540
g
filo pastry
100
g
frozen peas
1
large
clove garlic, crushed
3
teaspoons
Garam Masala
0.25
teaspoon
Mild chilli powder
250
g
Lamb, New Zealand, imported, ground lamb, raw
1
small
bunch fresh coriander or mint leaves, chopped
1
teaspoon
Salt
6
tablespoons
melted butter
100
g
tomatoes, cut into small cubes
1
small
red onion, finely diced
75
g
cucumber, diced
6
tablespoons
Maggi Hot and Sweet Chilli Sauce
.
Nutrition Value
Carbohydrate
38.6 g
Energy
319.1 kcal
Fat
13.6 g
Fibre
2.7 g
Protein
10.5 g
of which: saturates
6.3 g
Sodium
578.9 mg
of which: sugars
4.5 g
Information per serving
Instructions
25 Minutes
-
Step1
1 MinPreheat the oven to 200˚C (180˚C for fan ovens) or Gas Mark 6. -
Step2
10 MinPeel and cut the potatoes into small cubes. Boil the potatoes briefly in boiling water till they’re just done and rinse them under cold water. -
Step3
10 MinFry the onion, garlic and ginger in a little oil for 2-3 minutes. Add the garam masala and chilli powder and fry for a further minute. Add the mince and fry until the meat is browned. Stir in the potato cubes and peas, add the herbs and season with salt. Remove from the heat and allow to cool for 5 mins. -
Step4
5 MinUnroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip. -
Step5
10 MinPlace a heaped teaspoon of mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and making triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. -
Step6
10 MinWhen ready to cook the samosa, you can either deep fry them in oil until bubbly and brown or brush them with melted butter and bake for about 20-25 minutes in the oven. -
Step7
3 MinFor the fresh tomato chutney, simply mix the chopped tomato, onion and cucumber with the Hot and Sweet Sauce and serve up! Tip Look out for samosa wrappers available in some larger supermarkets. For a special treat - serve with mango chutney and cucumber raita or check out our Maggi Chilli Sauce range.
