Baked Lamb Samosas

Here is another appetizer recipe from the LCBO the is sure to keep your guests coming back for more. I made these last weekend and people could not keep their hands off of them. Thirty of them were gone in a matter of minutes. Guess I should stop making a full meal and concentrate on appetizer’s.

All this talk about food is making me hungry!

Baked Lamb Samosas
By: Lucy Waverman

This makes lots of filling. Serve some over rice for dinner. Serve as an hors-d’oeuvre with chutney or combine grated cucumber and yogurt together with some coriander to make a raita dipping sauce.

3 tbsp (45 mL) butter
1 cup (250 mL) Spanish onion, finely diced
1 tbsp (15 mL) ginger, finely grated
1 tbsp (15 mL) garlic, chopped
1 tbsp (15 mL) chili powder
1 tsp (5 mL) turmeric
1 lb (500 g) ground lamb
4 medium plum tomatoes, chopped
2 cups (500 mL) Black Oak Brown Ale
1½ tsp (7 mL) garam masala
Salt and freshly ground pepper
Two 14 oz (397 g) pkgs of frozen puff pastry, thawedEgg Wash
1 egg, beaten
1 tbsp (15 mL) water
Baked Lamb Samosas

1. Preheat oven to 425ºF (220ºC).

2. Heat a large skillet on medium heat; add butter, let it sizzle, then add chopped onion and fry until translucent. Add ginger and garlic and fry for 3 minutes. Add chilli powder and turmeric, and fry for 1 minute or until fragrant. Add lamb and fry for 2 minutes or until browned. Add tomatoes, let cook for 5 minutes and add beer.

3. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the lamb is cooked and the mixture is fairly dry. Sprinkle in garam masala and cook for 5 minutes more. Season with salt and pepper to taste. Remove from heat and set aside to cool.

4. Roll out the puff pastry until approximately 1/16-inch (1.5-mm) thick. Cut out as many 4-inch (10-cm) rounds as possible, re-rolling scraps to make more if desired (if you re-roll you can make as many as 32; if you don’t re-roll, you get about 24). Combine egg and water to make egg wash. Brush each round with wash and place a heaping tablespoon of filling mixture on each round. Fold rounds in half and seal sides closed with tines of a fork. At this point samosas can be refrigerated and then baked on the same day you want to serve them.

5. Brush outside of each samosa with the egg wash. Place on a cookie sheet and bake for 15 to 18 minutes until brown and crispy.

Makes approximately 32

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