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Welsh Lamb, Pea & Mint Samosas

Ingredients

  • 225g (8oz) Lean Welsh Lamb mince
  • 1 Small potato, skin on and cut into small cubes
  • 5ml (1tsp) Medium curry powder
  • 5ml (1tsp) Ground coriander
  • 5ml (1tsp) Cumin
  • 4 Spring onions, thinly sliced
  • 50g (2oz) Frozen peas, defrosted
  • 60ml (2tbsp) Fresh mint, chopped
  • Seasoning
  • 6 Sheets of filo pastry
  • 25g (1oz) Butter, melted

Method

  1. Preheat oven to Gas 4, 180ᵒC, 350ᵒF
  2. In a saucepan, dry fry the Welsh Lamb mince until browned. Add the potato and spices and continue to cook for 2 minutes.
  3. Stir in the spring onions, peas, mint and seasoning. Allow to cool.
  4. Cut each filo sheet into 3 lengthways.
  5. Take two long rectangular strips, place together on a board and brush edges with butter.
  6. Place a heaped teaspoon of the filling toward one corner. Fold the pastry diagonally over the filling to create a triangle shape. Continue to fold creating a triangular parcel.
  7. Repeat using the remaining ingredients.
  8. Place the parcels on a baking tray, brush with butter and bake in preheated oven for about 20 minutes until golden.
  9. Serve as a snack, starter, lunch or picnic.

Recipe Information

  • Makes – 8-10
  • Cooking Time – Approximately 15mins

 

 

 

Recipe provided by Hybu Cig Cymru - Meat Promotion Wales