Packed with succulent minced lamb and spinach, these samosas will make an excellent side dish or finger food for celebrations. They’re crisp on the outside, juicy on the inside, and simply mouth-watering and addictive.
- 2 medium potatoes (400 g), chopped finely
- 200 g baby spinach leaves
- 1 tbsp vegetable oil
- 1 medium brown onion (150 g), chopped finely
- 5 clove garlic, crushed
- 2 tsps finely grated fresh ginger
- 500 g minced (ground) lamb
- ½ cup (150 g) madras curry simmer sauce
- 1 tbsp lemon juice
- 6 sheets puff pastry
- 1 egg, beaten lightly
Boil, steam or microwave potato until tender. Drain; cool.
Place spinach in a large heatproof bowl, cover with boiling water; stand 1 min. Drain, then refresh under cold running water. Drain; squeeze out excess moisture from spinach and chop coarsely.
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 mins. Stir in potato, spinach and juice; season to taste. Cool.
Preheat oven to 220 C (200 C fan-forced). Line three large oven trays with baking paper.
Cut each pastry sheet into four squares. Place 2 tbsps 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.
Place triangles on trays; brush with egg. Bake 30 mins or until golden.
TIP For children, choose a mild curry simmer sauce.
TIP You can also freeze the uncooked samosas before brushing with egg. Uncooked samosas can be baked from frozen.