Lamb samoosa pie
- CHEAT'S PUFFPASTRY
2½cups - plain flour plus extra to dust
250g (grams) - unsalted butter, frozen
1cup - very cold water
- salt to taste
- FILLING
1½teaspoons - ghee or vegetable oil
½teaspoon - each fennel seeds, cumin seeds, mustard seeds, nigella (black cumin) seeds and fenugreek seeds
1 - onion, sliced
500g (grams) - lamb mince
2 - medium potatoes, peeled, cut into 2cm pieces
3 - garlic cloves
80ml (millilitres) - curry paste
1½cups - frozen peas
2tablespoons - plain flour
1tablespoon - white wine or apple cider vinegar
1 - egg, lightly whisked for egg wash
- thick yoghurt, chutney and mint leaves to serve
Method
Description:
PASTRY Place the flour in a large bowl and coarsely grate the frozen butter over. Use your fingers to combine. Add the iced water and 10ml (2t) salt and bring the dough together. Once the dough has just come together, and there are still visible lumps of butter, wrap in clingfilm and chill until needed.
Preheat the oven to 200°C.
FILLING Heat the ghee or oil and10ml (2t) of the seed mix in a deep frying pan over medium heat. Add the onion and cook for 1 minute then add the lamb mince and cook for 10 minutes or until well browned. Add the potatoes to the pan and cook for 4–5 minutes until they start to brown.
Add the garlic and curry paste and cook, stirring for 2–3 minutes, then add the peas, flour and stir to combine. Add 125ml (½c) water and cook for a further 3–4 minutes until thickened then stir through the vinegar. Remove from the heat and cool completely then chill to firm up.
Divide the pastry in two, with one piece slightly larger than the other. Roll the smaller piece into a 30cm square then place on a large, lined baking tray. Roll the larger piece into a 34cm square (wider than the base too). Add the chilled filling to the smaller piece, leaving a 2cm border around the edges, then brush the edges with a little egg wash. Top with the larger pastry and press the edges together to seal. Use a fork to press down and join. Trim any excess pastry. Brush with the remaining egg wash, scatter with some more of the seed mix and bake for 25–30 minutes or until golden brown.
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