Oven Baked Lamb Samosa with Filo Pastry
Meat or Murgi ke Filo Pastry Samosae
Steve Lister
I recently made the samosas using Filo pastry, so they did not need deep frying. They came out very well as an alternative if you don't like deep frying or don't want the smell lingering in the house. You can make Vegetable samosas
with Filo pastry as well. This filling was made specifically for making samosas but you could use any left over, drier curries, biriani and even make your own mixes of boiled rice, pieces of meat, pulses and spices etc. Makes about 16
Ingredients
500 gm. lamb mince (or poultry mince)
300gm. packet of ready-made Filo pastry. Check the instructions for use on the pack, it may require defrosting for a certain length of time before use.2 Medium onions peeled and diced
Olive oil for cooking
2 bay leaves
1 tsp. fenugreek seeds (can use cumin or mustard seeds)
1 1/2 tsp. cumin powder*
1 tsp. coriander powder*
1 tsp. cinnamon powder*
1 tsp. ginger powder*
1/2 - 1 tsp. chilli powder* (to taste)
5-10 green cardamom pods*
2 tsp. fennel seeds* (measured then ground up)
1-2 tsp. garlic purée* (to taste)
Salt to taste*
Pepper to taste*
1 tablespoon of vinegar
2 cups water
3 small (2 medium) potatoes (diced)
1 cup frozen peas
Instructions
Making Filling;Heat oil in a pan, add fenugreek seeds, bay leaves and onions and soften until dark golden brown.
Add the meat and allow to brown.
Add the ingredients marked * and stir fry for a minute.
Add the splash of vinegar and water.
Put in the potato, frozen peas and allow to cook on medium heat until softened.
You need to keep giving it a gentle stir regularly, as the potato might stick to the bottom of pan as the liquid evaporates out. You want the filling to cook and dry out to be used for the filling. Any water left in it will ruin the pastry.
When it is almost done, put in a good handful of freshly chopped coriander leaves and mix.
Allow the mixture to completely cool.
Making Samosas;
Open Filo pastry following instructions on the packet.
Cut the Filo pastry into long strips of about 4 inch/10 cm. wide by 10 inch/25cm. long, roughly.
Place about 1 heaped tablespoon of the cooled mixture into one corner of the pastry.
Fold one corner over the mix to create a triangle (wetting the areas that meet to help it to stick)
Keep folding and sticking until you are left with a triangular parcels.
Place on lightly oiled baking tray and very* lightly brush oil over them. * If you put too much oil on, they won't brown very well, you need to just about touch them with the brush.
Bake in medium-hot (190-200ºC/375-400ºF) oven for about 15-30 minutes until a light golden.
