Lamb tikka samosas
By Good Food
These Indian pastry parcels are freezable, so make a batch and keep some for a rainy day. Serve with cooling raita and crisp salad
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Prep:15 mins
Cook:10 mins
(to cook from frozen allow 40 minutes) - More effort
Nutrition per serving
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kcal 438
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fat 30g
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saturates 7g
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carbs 25g
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sugars 8g
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fibre 3g
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protein 18g
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salt 0.7g
Ingredients
- 2 tsp olive oil, plus 100ml for brushing
- 400g lean lamb mince
- 4 tbsp tikka paste
- 1 large onion, grated, excess juice squeezed out
- 1 large carrot, peeled and grated
- 4 tsp dried mint
- 2 tbsp mango chutney, plus extra to serve
- 200g frozen peas
- 270g pack filo pastry sheets (6 sheets)
- leaf salad and raita, to serve
Tip
Help when making samosasAs you assemble your samosas, keep a damp towel over the remaining filo sheets to prevent them drying out.
Method
In a large, wide pan, heat 1 tsp oil. Season the lamb well and fry until browned all over. Add the tikka paste to the pan for another 2 mins until fragrant. Add the onion and carrot with the remaining 1 tsp oil, and fry for 5 mins until the veg has softened. Tip into a large bowl and mix with the mint, chutney and frozen peas. Leave to cool.
Spread out a sheet of filo, with a short end towards you. Brush with oil all over. Fold each long edge into the centre by 5cm, so you have a long, narrow piece of filo. Add about 130g of mixture to the top left of the strip and fold the top right corner of filo over to make a triangle. Continue folding down the length of the pastry to make a samosa shape. Brush with more oil. Transfer to a baking tray lined with baking parchment, wrap in cling film and freeze. Use within 3 months.
To cook from frozen, heat oven to 200C/180C fan/gas 6. Cook the samosas on their baking tray in the middle of the oven for 35-40 mins, turning over halfway through cooking, until golden and piping hot in the middle. Drain on kitchen paper to absorb excess oil and serve with salad, the extra chutney and raita.
