Craving a taste of India without leaving home? Our expert recipe for lamb, spinach, and feta samosas brings authentic street-food flavors to your kitchen. As seasoned culinary pros, we've perfected this fusion twist on the classic snack for crispy perfection every time.
Lamb, Spinach, and Feta Samosas
Makes 12 samosas
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
• 4 legs of lamb, diced
• 1 teaspoon olive oil
• ½ red onion
• 1 garlic clove
• 1 tbsp dried chilli flakes
• 2 tablespoons tomato purée
• 80 g baby spinach
• 6 spring onions
• 150 g feta
• Salt and pepper
• 12 puff pastry sheets
• 50 g melted butter
Dip:
• 3 tbsp Greek yogurt
• 2 tbsp honey
• Dried chilli, a pinch
• 1 tbsp mint
Instructions
For the filling, heat the oil in a pan over medium heat. Dice the onion and sauté for 3-4 minutes. Add the diced lamb, crushed garlic, chilli flakes, and tomato purée. Stir until well combined and simmer for 5 minutes, adding a splash of water if needed.
Season with salt and pepper. Slice the spring onions into rings, cube the feta, and stir in with the spinach. Set aside to cool.
Preheat the oven to 180°C (gas mark 6).
Brush a puff pastry sheet with melted butter and top with another sheet. Cut lengthwise into 2 strips. Repeat to make 12 double-layered strips. Place a tablespoon of filling at one end of each strip. Fold into a triangle, continuing to fold until the end. Seal edges with butter. Brush all samosas with butter and bake on a parchment-lined tray for 10-12 minutes until golden.
Whisk dip ingredients together. Serve samosas hot with the dip.
