Indian lamb samosas

Makes 12

Ingredients
    1 tablespoon vegetable oil
    1 onion, finely chopped
    500g trim lamb, diced
    2 tablespoons Patak's Mild Curry Paste
    2 tablespoons lemon juice
    1/3 cup Patak's Premium Mango Chutney
    300g desiree potatoes, peeled, cut into 1cm cubes
    1/2 cup frozen peas
    2 tablespoons fresh coriander leaves, roughly chopped
    6 sheets Pampas Shortcrust Pastry
    1 egg, lightly beaten
    1 1/2 cups thick plain yoghurt

Method
Preheat oven to 200°C. Line 2 large baking trays with baking paper.

Heat oil in a non-stick frying pan over medium-high heat. Add onion. Cook for 2 minutes, or until tender. Add lamb, curry paste, juice, 2 tablespoons of chutney and potatoes. Stir to combine. Bring to the boil. Reduce heat. Simmer for 5 minutes. Add peas and coriander. Stir to combine. Cool.

Cut 12 x 14cm circles from pastry sheets. Brush edges with water. Place lamb mixture, 2 tablespoonfuls at a time, into centre of each circle. Fold in half. Press edges with a fork to seal. Place onto trays. Brush with egg. Bake for 25 to 30 minutes or until golden.

Combine yoghurt with remaining chutney. Serve with samosas.

Super Food Ideas - November 2003