Samboosa (Spiced Lamb and Vegetable Pastry Parcels)

Filling

• 2 tbsp Sunflower oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 400 g Minced lamb
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground turmeric
• ½ tsp Chili flakes
• 150 g Frozen peas

To assemble and serve

• 250 g Phyllo dough sheets
• 200 g Yogurt

1. Heat the oven to 200°C (390°F) and set a baking tray inside to warm. Finely chop the onion and crush the garlic.
2. Heat the sunflower oil in a large frying pan over a medium heat. Add the onion and cook for 6 to 8 minutes until softened and lightly golden, then stir in the garlic for 30 seconds until fragrant.
3. Add the minced lamb and cook for 6 to 8 minutes, breaking it up, until browned with no pink remaining. Stir in the ground cumin, ground coriander, ground turmeric and chili flakes, and cook for 1 minute.
4. Stir in the frozen peas and cook for 2 to 3 minutes until hot through. Tip the filling into a bowl and leave to cool until just warm so it does not soften the pastry.
5. Lay out the phyllo dough sheets and keep them covered with a clean, slightly damp tea towel while you work. Cut the sheets into long strips, then brush lightly with sunflower oil and layer two strips together for strength.
6. Place a spoonful of filling at one end of each strip and fold into neat triangles, continuing to fold along the strip to enclose the filling. Brush the tops lightly with sunflower oil, then bake on the hot tray for 12 to 15 minutes until golden and crisp.
7. Serve the samboosa hot with yogurt on the side for dipping. If you like, sprinkle a pinch of chili flakes over the yogurt for a little extra heat.

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