These samosas are well worth the effort. Once you´ve nailed how to make and shape the pastry, you can fill these delights with pretty much anything! I love to serve mine with a cucumber and mint raita, alongside a beer or two.
For the filling
(makes 9 samosas)
- 1 tbsp oil
- 300g lamb mince
- ½ onion – diced
- 3 garlic cloves – crushed
- 2 tsp salt
- ½ tsp pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 2 sprigs of rosemary
- Heat the oil in a medium sized frying pan on a medium heat. Add the onion, rosemary, garlic and fry for 5 minutes until soft.
- Add the lamb and cook through until the meat has turned brown.
- Add the remaining ingredients and cook for a further 5 minutes.
- Remove from the heat and leave to cool before filling the samosas.
For the pastry
- 225g plain flour
- 60ml water
- 4 tbsp rapeseed oil
- ½ tsp salt
- 500ml sunflower or vegetable oil for frying
- Mix all the ingredients together in a large bowl to form a dough.
- Knead the dough for around 5 minutes until soft and smooth.
- Shape into a ball, wrap in cling film and chill in the fridge for 40 minutes.
Assembling the samosas
- Remove the pastry from the fridge and divide into 9 equal pieces.
- Roll each piece into a 10cm diameter circle and cut in half. Each semicircle is one samosa.
- Use your finger to brush some water along the straight edge of one semicircle – this will help to seal the samosa.
- Bring the 2 corners together to form a cone shape. Seal along the straight edge.
- Fill the cone with the lamb mixture (without the rosemary sprigs). Pinch the tops closed and seal again with water.
- Repeat the process for the remaining samosas and place in the fridge for 30 minutes.
- Heat the oil in a saucepan on a medium to high heat. Once the oil is hot, drop a few samosas into the pan.
- Fry the samosas for 7 minutes or until golden brown.
- Remove the samosas and place onto kitchen roll to soak up the excess oil.
- Enjoy hot or cold!
For more samosa inspiration, check out my potato and pea filling recipe here.