These golden Baked Lamb Samosas are a lighter twist on the traditional fried version, filled with a fragrant mix of lamb mince, onion, peas, and warming spices all wrapped in crisp pastry. They make the perfect party appetiser, lunchbox filler, or mid-week snack, without the added oil from deep frying. Pop them straight from the oven and enjoy with your favourite chutney or yoghurt dip – a family-friendly recipe that’s both hearty and wholesome.
Baked Lamb Samosas
Oven-baked samosas filled with spiced lamb—crisp pastry, savory filling.
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
500 g Lean Lamb Mince
1 Tbsp Olive Oil
1 Medium Onion, Finely Diced
2 Garlic Cloves, Minced
2.5 Tsp Garam Masala
1 Tsp Turmeric Powder
0.5 Tsp Brown Sugar
1.5 Tsp Salt
1.5 Tbsp Lemon Juice
1 Large Egg, Beaten
4 Sheets Puff Pastry, Thawed
2 -3 Tbsp Water
Directions
- Heat the olive oil in a pan over medium heat. Add the diced onion, minced garlic, garam masala, turmeric, and brown sugar. Sauté for 2-4 minutes until the onions are softened and the spices are fragrant.
- Add the lamb mince to the pan. Cook while breaking up the meat with a spoon until browned, about 5 minutes.
- Stir in the water and lemon juice. Bring to a boil, then reduce the heat and let it simmer for about 8 minutes, allowing the liquid to evaporate. Once done, let the mixture cool completely.
- Preheat the oven to 200°C (390°F) and line two baking trays with parchment paper. Cut each puff pastry sheet into 8×8 cm squares.
- Place 1-2 tablespoons of the cooled lamb mixture in the center of each pastry square. Brush the edges with water, fold the pastry in half to form a triangle, and seal the edges by pinching with your fingers or pressing with a fork.
- Arrange the samosas on the prepared baking trays. Brush the tops with the beaten egg. Bake in the preheated oven for 20-25 minutes, swapping trays halfway through, until the samosas are puffed and golden brown.
- Allow the samosas to cool slightly before serving.
Notes
- You can prepare the lamb filling a day in advance and store it in the refrigerator.
- For extra crispiness, you can brush the samosas with melted butter instead of egg wash before baking.
- These samosas can be frozen before baking. Just thaw them slightly before baking as per instructions.
- You can substitute lamb with beef or chicken mince for a different flavour.
- Serve with chutney or a dipping sauce of your choice.
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