I love it when Isaac makes these for a night in front of the flicks. Samosas are the ultimate finger food, which makes them the ultimate telly food! Use filo pastry as a faster alternative to the traditional samosa pastry. For a vegetarian version, replace the lamb with an equal quantity of boiled, skinned and chopped potato.
- 2 tbsp sunflower or olive oil
- 300g (11oz) finely chopped
- or minced lamb
- 1 onion, peeled and chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and freshly ground black pepper
- 100g (4oz) peas (fresh or frozen)
- 1 tbsp chopped fresh coriander
- 5 sheets of filo pastry, measuring
- 25 x 50cm (10 x 20in)
- 1 egg, beaten
- Heat a frying pan, add the sunflower or olive oil, then toss in the lamb, onion and ground spices. Season and cook for about 10 minutes without a lid until the lamb is just cooked and the juices have evaporated. Add the peas and toss. Take off the heat and add the chopped coriander and season again to taste. Set aside for a minute to let the lamb cool.
- Meanwhile, lay the filo pastry out on a board and cut into half lengthways, then into half widthways, so you have four rectangles from each whole sheet. Cover all the pieces of filo with a barely damp tea towel (to prevent them from drying out). Place one sheet lengthways in front of you and pile a dessertspoon of the lamb mixture at the end closest to you. Roll the pastry from the end closest to you, once, then fold in both the long sides and then roll over and over, away from you, into a little parcel. Brush the finishing edge with a little of the beaten egg to seal and then place on a baking tray. Brush the finished samosa with beaten egg and repeat with all the remaining pastry and meat.
- These can be prepared earlier in the day up to this point and chilled in the fridge. To cook, place the baking tray into an oven preheated to 220°C (425°F), Gas mark 7 for 10–12 minutes until golden.