Читать книгу Tana Ramsay’s Real Family Food: Delicious Recipes for Everyday Occasions - Tana Ramsay - Страница 28

These samosas are brilliant in a lunchbox or as an after-school snack.

2 tbsp olive oil

1 medium onion, finely chopped

1 tsp cumin seeds

500g/18oz minced lamb

2 tsp dried oregano

75g/3oz feta cheese, cut into 1cm/½ inch cubes

200g/7oz pack filo pastry

1 Preheat the oven to 180°C/350°F/GM4.

2 Heat 1 tbsp of olive oil in a frying pan and gently cook the onion until soft. Add the cumin seeds and fry for a further minute.

3 Increase the heat and add the lamb. As it begins to brown, break it up with a wooden spoon and fry until the juices have evaporated or you will have horrible, soggy samosas!

4 When the meat and onions are dry, cook for a few more minutes to allow the meat to brown slightly but watch carefully to make sure it doesn’t burn. Tip it into a large mixing bowl and allow to cool slightly. Stir in the dried oregano and feta cheese, allowing the cheese to break down a bit while you mix.

5 Each sheet of filo pastry makes 1 samosa. Carefully brush each sheet with the tiniest glimmer of olive oil before folding in half lengthways. Brush the pastry with oil again.

6 With the pastry sheet stretched out in front of you, carefully place about 1 dessertspoon of mince at the bottom of the pastry sheet, closest to you. Very gingerly, bring the bottom corner of the pastry up to form the beginning of a triangle over the mince. Continue to fold the pastry into triangles until there is no more left and the mince is completely cocooned in a triangular filo parcel.

7 Place the finished triangle on a greased baking tray and brush the top with a little more oil. Continue folding the filo sheets until you have used up all the mince mixture.

8 Bake a preheated oven for 30 minutes, until golden.

Makes: approximately 18 samosas

Prep time: 45 minutes

Cooking time: 30 minutes