Welsh Lamb Pea and Mint Samosas



Method

  1. Preheat oven to Gas Mark 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. Stir in the spring onions, peas, mint and seasoning. Allow to cool.
  3. Cut each filo sheet into 3 lengthways. Take two long rectangular strips, place together on a board and brush edges with butter. Place a heaped teaspoon of the filling toward one corner.
  4. Fold the pastry diagonally over the filling to create a triangle shape. Continue to fold creating a triangular parcel.
  5. Repeat using the remaining ingredients. After place the parcels on a baking tray, brush with butter and bake in preheated oven for about 20 minutes until golden.
  6. Serve as a snack, starter, lunch or picnic.

Recipe Information

Serves 8
Calories 195 kcals
Cooking Time

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

Nutrition Information

  • Calories 195 kcal
  • Energy 820
  • Fat 6g
  • Saturates 1.7g
  • Salt 0.3g
  • Iron 0.7g
  • 5-a-day 0