Delicious and Easy Lamb Samosa Pies
Lamb samosa pies make a fantastic light lunch – and teeny tiny versions to hand round with drinks are guaranteed to impress your guests.
A while back I posted details of our leftover roast lamb pies. And once again last month we found ourselves victim to Mr PaintSewGlueChew enthusiastic barbequeing skills (Boy he does love to BBQ – but with a tendency to *ahem* over cater.) We were left with a huge leg of lamb that would be edstined to dry out at the back of fridge unless I pimped it up a bit. These easy lamb samosa pies were a great way to use up the leftovers without the family whingeing about dried out meat and boring sandwiches.
If you don’t have a BBQ king in your family, or access to leftover roast don’t worry; lamb mince browned in a pan works equally well for these.
Ingredients
- 750g cooked lamb mince (either leftover roast, or lamb mince browned and set aside)
- 1 red onion, finely diced
- 2 medium, carrots, finely diced
- 4-5 cauliflower florets, steamed and chopped
- 1 Garlic clove crushed or chopped finely
- handful of frozen peas
- 2 teaspoons Garam Masala
- Optional extra chilli powder to taste
- 50ml stock
- 8 sheets Filo pastry
- 30g Melted butter
Makes 8 lamb samosa pies
Method
If you are using cooked lamb, mince it finely in a blender and set aside. Alternatively use minced lamb, and brown in a shallow pan. Remove any excess oil.
Soften the onions over a low heat, before adding the minced garlic, diced carrots, cooked cauliflower and cooked lamb. Mix in the garam masala and extra chilli powder depending on your heat preference. Combine all the spices before adding 50-100 ml of beef or lamb stock and a handful of frozen of fresh peas. Dont add too much stock -this needs to be a dry mix, so it doesn’t ooze out of the filo crust. Reduce down on a low heat if your mix is too sloppy.
Brush the bottom of a ramekin with melted butter, and place two-3 pieces of filo large enough to overlap the sides. I use kitchen scissors to cut quickly.
I forgot to do so at this stage – but its worth placing a larger pieces of greaseproof paper in the bottom folded over to make a handle -this makes it easy to get them out once cooked.
Fill around 2/3 high with the lamb and vegetable mix.
Once all filled, fold over the excess filo pasty, and brush the top with the remaining melted butter.
Bake in a pre heated oven at 180 degrees C for around 20 minutes, or until top is crunchy.
If youve placed greaseproof paper “handles in the bottom, these should easily left out. If like me you forgot; To remove the pies from the ramekins, hold upside down and empty into a teatowel, before flipping back on to the place. 
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These are delicious piping hot from the oven, or even served room temperature.