Samosas with lamb
6 servings
40 minutes
Lamb samosas are crispy pastries with a juicy meat filling inspired by traditional Indian samosas but adapted for European cuisine. The history of samosas traces back to ancient Eastern civilizations where they became a favorite street food. These samosas have a rich flavor due to the combination of lamb, onion, cumin, and pepper, while the flaky dough gives them an airy lightness. They are perfect for festive gatherings as well as cozy family dinners. Served hot with sauces or fresh vegetables, they create a balance between the crispy crust and juicy filling. They can be prepared in advance and simply reheated in the oven to maintain their crunchy texture. Ideal for cozy evenings with the aroma of Eastern spices.
1
Use a sharp knife to chop the lamb as finely as possible.
- Mutton: 660 g
2
Finely chop the onion and add it to the meat. Add salt and black pepper.
- Onion: 2 pieces
- Salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
3
Mix well by hand. Place the filling in the refrigerator.
4
Cut the puff pastry sheets into small rounds.
5
Roll out all pieces of dough into flatbreads.
6
Stuff them with meat filling. Preheat the oven to 220 degrees.
- Mutton: 660 g
7
Fold into triangles.
8
Mix 1 egg and 2 tablespoons of water. Brush the samosas with the egg mixture and sprinkle with sesame seeds. Grease the baking tray with oil and place the pastries.
- Chicken egg: 1 piece
- Sesame: to taste
9
Bake until golden-brown: 20 minutes at 215 degrees, then reduce to 175 degrees and bake for another 15-20 minutes.