Ginger, beef and lentil samosas

Wed, Jan 17, 2018, 06:00

  • Makes: 8
  • Cooking Time: 40 mins
  • Course: Main Course
  • Cuisine: Indian


  • Makes 8
  • 1 tbsp. coconut oil
  • 1 red onion
  • 1 thumb sized piece of ginger (2 tbsp. once grated)
  • 400g minced beef
  • 1 heaped tsp. garam masala or similar curry spices
  • 150g sweet potato
  • 400g tin bijoux verts lentils, 240g once drained
  • 20g fresh coriander leaves, roughly chopped
  • 150ml water
  • 1 pack filo pastry sheets, defrosted
  • 1 tbsp nigella seeds


Melt the coconut oil in a wide pan and add the finely diced onion. Cook on a medium heat for five minutes, add the ginger and stir, moving around the pan for a minute. Add the minced beef and garam masala. Cook for 10 minutes, stirring and scraping the bottom of the pan with a wooden spoon. Add 150ml water, the finely diced sweet potato and the lentils. Mix well. Lower the heat and leave to simmer for 10-12 minutes until the sweet potato is cooked and the mixture has reduced a little and is a drier. Remove from the heat. Fold in the chopped coriander, season well with salt then leave to cool. Spread it on a large baking tray to cool it quickly if you’re short on time. 

Preheat the oven to 200C. Cut each long sheet of filo pastry into a long rectangle. Lay one on the countertop and spoon 1/8 of the cooled filling into the top corner. Brush the pastry with water and fold it diagonally to create a triangle shape, continue to fold retaining the triangle shape and seal the dampened edges. Repeat with the remaining filling and pastry till you have made eight. Lay the samosas on two baking trays lined with greaseproof paper. Bake for 10 minutes then turn each one over. Brush each one with a little water and sprinkle with nigella seeds and return to the oven for a final 10 minutes till golden and crispy. Leave to cool for five minutes before serving with salad and hummus or yogurt.