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!Print Pin
Servings: 4 people
- 1 lb West Fork Farms Ground Lamb
- 1 cup Peas fresh or frozen
- 1 each Onion small and thinly sliced
- 1 tsp Olive Oil
- 1/2 tsp Curry Powder
- 1/2 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.
Calories: 550kcal | Carbohydrates: 14g | Protein: 35g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 118mg | Sodium: 540mg | Potassium: 408mg | Fiber: 2g | Sugar: 3g | Vitamin A: 732IU | Vitamin C: 15mg | Calcium: 682mg | Iron: 3mg