What are samosas made of inside?
Lamb samosas are a modified take on a traditional fried South Asian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. Since we used the spring roll wrappers we kept it simple due to size. One thing I haven’t tried with these is to freeze them to reheat. We never have any leftover to try!
Great for ball games, snacks or late night movies. Hearty lamb pies that are so good you can't eat just one!
Yield: 4 Servings
- 1 lb Ground Lamb
- 1 cup Fresh/Frozen Peas
- 1 each Small Onion
- 1 tsp Olive Oil
- ½ tsp Curry Powder
- ½ tsp Smoked Paprika
- 2 cups Shredded Cheese
- pinch Salt
- pinch Black Pepper
- 25 each 8" Square Spring Roll Wrappers
- 2 tbsp Flour
- 2 tsp Water
- On low heat in a pan, sauté the onions in the olive oil until it is translucent.
- Add in the curry powder, smoked paprika into the sautéing onions and allow to toast lightly for 2- 3 minutes, stirring continuously.
- Add in the ground lamb and continue to stir, turning up the heat to medium.
- Once the meat is no longer pink, add in the peas and cook for 10 minutes.
- Taste the meat and adjust the salt if necessary.
- Allow the filling to cool completely
- Preheat oven to 350 degrees
- To assemble, simply cut the spring roll sheets in half to form rectangles, place about 1 tsp of the filling on the top of the dough, and add some of the shredded cheese fold into triangles.
- Seal the dough with the plain flour and water mixture as shown above.
- Bake in oven until crispy golden brown.