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£1.05/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Boil the potatoes in lightly salted water for 4-5 minutes or until just soft. Drain thoroughly. Heat the oil in a frying pan and fry the onion for 3 minutes to soften. Add the lamb mince and cook, breaking it up with a wooden spoon, for 5 minutes until thoroughly browned and the juices run clear. Remove from the heat, add the potatoes and spice paste and leave to cool.
For the chutney, combine the ingredients in a serving bowl, then season and chill. Preheat the oven to 180ºC, gas mark 4.
Spread a sheet of filo on the work surface, (cover the rest with a clean damp tea towel) and brush lightly with melted butter. Cut lengthways into 3 even strips, then across, to give 6 rectangles.
Place a small dessert spoon of filling at one end of a piece of pastry. Make a diagonal fold from a top corner to enclose it, then continue folding to form a neat, triangular parcel. Brush with butter and move to a large nonstick baking sheet. Repeat to make 24 samosas, using another baking sheet if needed.
Sprinkle the samosas with the mustard seeds. Bake for 15-18 minutes or until golden and thoroughly cooked through. Leave to cool for 10 minutes, then serve with the dip.
The samosas can be made several hours ahead. Brush with butter, then sprinkle with seeds and chill, ready to pop in the oven.
Typical values per serving when made using specific products in recipe
Energy | 2,250kJ/ 539kcals |
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Fat | 30g |
Saturated Fat | 19g |
Carbohydrates | 59g |
Sugars | 6.1g |
Fibre | 7g |
Protein | 5.5g |
Salt | 1.1g |
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