Ingredients:
3 shallots
1 clove of garlic
100g cooked peas
Extra virgin olive oil
250g cooked lamb
220g filo pastry
150g Greek-style yoghurt
Method:
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:
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