Tasty Snacks

Lamb Samosas with Coriander and Lime Rayta

Makes 20

I love it when Isaac makes these for a night in front of the flics. Samosas an Indian street food is the ultimate finger food. I am using filo in these Samosas as a faster alternative to the traditional method. I have made small rectangular shaped samosas because they are perfect for dipping

2tbsp sun flour or olive oil
300g finely chopped or minced lamb
100g chopped onion
1tbsp ground cumin
1tbsp ground coriander
100g peas
1tbsp chopped fresh coriander
5 sheets of filo pastry - measuring 24x50cm
Egg wash, made by beating 1 egg.

Heat frying pan, add 2 tablespoons of sunflour or olive oil, then toss in the lamb, onion and the ground spices. Season with salt and pepper and cook for about ten minutes with no lid until the lamb is just cooked and the juices have evaporated. Add the peas and toss for one more minute. Lay your filo pastry out on a board and cut into half lengthways and then into half widthways, so you now have 4 rectangles from each whole sheet. Cover all the pieces of filo with a just damp tea towel (to prevent from drying out) but one. Put this sheet lengthways on front of you and place a dessertspoon of lamb mixture at the end closest to you. Roll the pastry from the end closest to you , once then fold both long sides and then roll over and over, away from you into a little parcel, brush the finished samosa with the egg wash and repeat with all the remaining pastry and meat. These can be prepared, earlier in the day up to this point, as can the coriander and lime rayta. When you are ready to turn on the movie and eat place the baking tray into an oven preheated to 220 degrees Celsius for 10 - 12 minutes until golden.