Ingredients
Method
Boil, steam or microwave potato until tender. Drain; cool.
Place spinach in a large heatproof bowl, cover with boiling water; stand 1 minute. Drain, then refresh under cold running water. Drain; squeeze out excess moisture from spinach and chop coarsely.
Heat oil in large frying pan over medium heat; cook onion, garlic and ginger, stirring, until soft. Add lamb; cook, stirring, over high heat, until browned. Stir in sauce; simmer 5 minutes. Stir in potato, spinach and juice; season to taste. Cool.
Preheat oven to 220°C (200°C fan-forced). Line three large oven trays with baking paper.
Cut each pastry sheet into four squares. Place 2 tablespoons lamb mixture in centre of each pastry square. Brush pastry edges with egg. Fold pastry over filling to make triangles; press edges with a fork to seal.
Place triangles on trays; brush with egg. Bake 30 minutes or until golden.
Samosas will keep in the fridge for up to 2 days; cool before placing in air tight containers. Freeze cooked samosas for up to 3 months; thaw before reheating. Freeze the uncooked samosas before brushing with egg. Uncooked samosas can be baked from frozen.
Test Kitchen tip
