Mini mince samosas

Recipe from: 12/1/1996 12:00:00 AM
Ingredients 8
Servings 30


  • 225
    minced lamb
  • 1
    small onion, chopped
  • 25
  • 30
    coriander, chopped
  • 30
    mango chutney
  • 10
    garam masala
  • 6
    phyllo pastry
  • melted butter for brushing


1. Mix the lamb, onion, breadcrumbs, coriander, chutney and garam masala well. 2. Lay 3 sheets of phyllo pastry on a work surface, brushing each with melted butter. Cut the sheet to make 15 x 10 cm squares. 3. Place a little filling on each square, then fold in half and turn up the edges to seal. 4. Repeat with 3 more sheets of phyllo and the remaining filling. 5. Open freeze until solid then pack into rigid containers, interleaving with freezer film. Use within 3 months. TO SERVE: Bake from frozen at 200 ºC for 25 minutes. Serve with mango chutney for dipping. Makes 30.

Read more on: bake  |  beef

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