Lamb samosas

Equipment

• 1 frypan
• 1 saucepan
• 1 ziplock bag or clingfilm
• 1 rolling pin
• 1 small bowl or cutter
• 1 paper towel

Instructions

1. Pour olive oil in your frypan and heat on highest setting until oil sizzles.
2. Add mince and brown, turn heat down to moderate setting and add onions, carrots and potatoes. Stir regularly for about 5 minutes to distribute heat and cook evenly.
3. Sprinkle balti paste over the top and stir through well.
4. Add tomatoes and beans or peas, and turn heat down to a simmer. Place lid on frypan and simmer for a further 5 minutes or until the potatoes and carrots are softened.
5. Allow to cool before placing in pastry.
6. To make pastry, add flour, salt and vegetable oil and gradually add water until you can make a pliable dough.
7. Place in ziplock bag or clingfilm and place in the refrigerator for one hour.
8. When chilled, remove from plastic and place on a floured surface. Roll out and cut out large circles (trace around a small bowl if you don’t have a cutter). Cut these circles in half.
9. Fold the dough in half and lay in between thumb and index finger so you can make a cone shape from the dough.
10. Fill with the lamb mix and fold over the top and seal with your fingertips dipped in water. Set aside.
11. Fill a saucepan or frypan with vegetable or canola oil about 5cm and heat until boiling.
12. Shallow fry the samosas for about 1 ½ minutes on each side and leave to drain on a plate with paper towel/kitchen paper.
13. Reheat in oven if required. Delicious hot or cold!