Lamb Samosas

Lamb Samosas

Posted by Kim McCosker on

Lamb Samosas

Serves 32 pieces


  • 500 grams lean lamb mince
  • 2/3 cup bottled tikka masala simmer sauce
  • 12 sheets frozen filo dough, thawed
  • 100 grams butter, melted


  • In a nonstick skillet, brown the minced lamb.
  • Add the tikka masala sauce. Stir, reduce the heat and simmer for a few minutes, then set aside to cool.
  • Preheat the over to 195C. Line a baking tray wiht baking paper.
  • Remove 3 sheets of filo (covering the rest with a damp cloth to prevent them from drying out)
  • Brush the first sheet of filo wiht melted butter. Top with a second sheet and brush with butter; repeat with the third sheet.
  • Cut the pastry lengthwise into 4 strips, then in half so each strip is about 18cm long.
  • Place two teaspoons of the lamb mixture onto the bottom edge of each strip.
  • Beginning at the bottom, filling-coated edge, fold into a triangle and keep folding (like folding a flag), maintaining the trianglular shape.
  • Place on the baking tray. Make more samosas with the remaining filo and filling.
  • Finally, baste with butter and bake until golden and crisp, about 20 minutes.
  • Serve immediately

Recipe Notes

Optional: I sprinkled these with poppy seeds before baking and served scattered with parsley and a sweet mango relish

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