Lamb and spinach samosas

These delicious Indian lamb stuffed savoury pastry parcels are brilliant enjoyed as a starter to a dinner party, a light lunch or an afternoon snack.

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Makes 24
  • Print


Lamb and spinach samosas
  • 2 medium potatoes (400g), chopped finely
  • 200 gram baby spinach leaves
  • 1 tablespoon vegetable oil
  • 1 medium brown onion (150g), chopped finely
  • 5 clove garlic, crushed
  • 2 teaspoon finely grated fresh ginger
  • 500 gram minced (ground) lamb
  • 1/2 cup (150g) madras curry simmer sauce
  • 1 tablespoon lemon juice
  • 6 sheets puff pastry
  • 1 egg, beaten lightly


Lamb and spinach samosas
  • 1
    Boil, steam or microwave potato until tender. Drain; cool.
  • 2
    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.
  • 3
    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.
  • 4
    Preheat oven to 220°C (200°C fan-forced). Line three large oven trays with baking paper.
  • 5
    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.
  • 6
    Place triangles on trays; brush with egg. Bake 30 minutes or until golden.


For children, choose a mild curry simmer sauce. You can also freeze the uncooked samosas before brushing with egg. Uncooked samosas can be baked from frozen.

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