Lamb and Pea Salsa Samosa


Lamb and Pea Salsa Samosa
Makes 12 


3 shallots 

1 clove of garlic 

100g cooked peas 

Extra virgin olive oil 

250g cooked lamb 

220g filo pastry

150g Greek-style yoghurt 


Slice the shallots as finely as possible, then add the chopped garlic and peas. 

Using a sharp knife, chop up the peas to create a coarse texture. 

Season with salt and pepper and then add the zest and juice of one lemon.

Transfer the mixture into a bowl and add the chopped fresh mint. 

Pour over extra virgin olive oil and mix with the cooked lamb.

Roll out the pastry and cut down the middle - long ways, to create a long rectangle. 

Brush the pastry with a little oil and place a tablespoon of the pea and lamb mixture.

Fold the pastry over to create a right-angled triangle, then fold over, again and again, to fully encase the filling. 

Place the samosa onto a baking tray and repeat the process. 

Brush the samosa lightly with oil and bake at 170c for 20 minutes or until golden and crisp. 

Serve with thick Greek-style yoghurt. 

Products Used:

MasterClass Tipless 18cm (7") Santoku Knife

KitchenCraft Pure Seal Glass Rectangular 1.8 Litres Storage Container

KitchenCraft Pure Seal Glass Rectangular 1.5 Litres Storage Container

MasterClass Soft Grip Nylon Slotted Turner

Maxwell & Williams Caviar 19cm Coupe Bowl

MasterClass Salt or Pepper Mill (17cm) - Black

MasterClass Box Grater with Measurements

MasterClass Premium Quality Stainless Steel 250ml Oil Drizzler

MasterClass Tipless 12cm (5") Utility Knife

KitchenCraft Large 25cm Wooden Pastry / Basting Brush

MasterClass Non-Stick 39cm x 27cm Baking Tray

Home Made Glass 125ml Terrine Jar