Lamb and spinach samosas
Ingredients
- 2 medium potatoes 400g, chopped finely
- 200 gram baby spinach leaves
- 1 tablespoon vegetable oil
- 1 medium brown onion 150g, chopped finely
- 5 clove garlic crushed
- 2 teaspoon finely grated fresh ginger
- 500 gram minced ground lamb
- 1/2 cup 150g madras curry simmer sauce
- 1 tablespoon lemon juice
- 6 sheets puff pastry
- 1 egg beaten lightly
Instructions
- Boil, steam or microwave potato until tender. Drain; cool.
- 2 Place spinach in a large heatproof bowl, cover with boiling water; stand 1 minute. Drain, then refresh under cold running water. Drain; squeeze out excess moisture from spinach and chop coarsely.
- 3 Heat oil in large frying pan over medium heat; cook onion, garlic and ginger, stirring, until soft. Add lamb; cook, stirring, over high heat, until browned. Stir in sauce; simmer 5 minutes. Stir in potato, spinach and juice; season to taste. Cool.
- 4 Preheat oven to 220°C (200°C fan-forced). Line three large oven trays with baking paper.
- 5 Cut each pastry sheet into four squares. Place 2 tablespoons lamb mixture in centre of each pastry square. Brush pastry edges with egg. Fold pastry over filling to make triangles; press edges with a fork to seal.
- 6 Place triangles on trays; brush with egg. Bake 30 minutes or until golden
Notes
This recipe is sponsored by Mediterranean Supermarket