Lamb Entertaining

Lamb samoosa pie

Name: Lamb samoosa pie recipe
Yield: 6
Ingredients: 30.00 ml ghee or vegetable oil; 2 tsp panch phoron (Indian spice blend, from spice specialists – substitute 1/2 tsp fennel seeds, 1/2 tsp cumin seeds, 1/2 tsp mustard seeds, 1/2 tsp nigella seeds, 1/2 tsp fenugreek seeds); 1 onion, sliced; 500g lamb mince; 2 desiree potatoes, peeled, cut into 2cm pieces; 3 garlic cloves, crushed; 100g curry paste; 180g pea; 40.00 ml plain flour; 20.00 ml white wine or apple cider vinegar; Thick yoghurt swirled with chutney, to serve; Mint leaves, to serve; 375g plain flour; 250g unsalted butter, frozen; 250ml water; 1 egg, lightly beaten, to brush; Panch phoron, to sprinkle

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by Warren Mendes

delicious. team

May 23, 2024

In this warming spiced lamb pie recipe, Warren Mendes draws on the Indian flavours South Africa has taken inspiration from. Derived from the traditional Indian samosa, this South African take celebrates the country's multicultural culinary scene using traditional Indian spices to create a large savoury lamb pie, perfect for sharing. There's even a cheat's puff pastry recipe to make the ultimate buttery, flaky crust. You can also substitute store-bought puff pastry to save time. This recipe is from an edited extract from Food Trail: South Africa by Warren Mendes, published by Booktopia Studios, $59.99. Available June 1, 2024. Photography by Toby Murphy.

1 1/2 tbs ghee or vegetable oil
2 tsp panch phoron (Indian spice blend, from spice specialists – substitute 1/2 tsp fennel seeds, 1/2 tsp cumin seeds, 1/2 tsp mustard seeds, 1/2 tsp nigella seeds, 1/2 tsp fenugreek seeds)
1 onion, sliced
500g lamb mince
2 desiree potatoes, peeled, cut into 2cm pieces
3 garlic cloves, crushed
1/3 cup (100g) curry paste (such as madras or korma)
1 1/2 cups (180g) frozen peas
2 tbs plain flour
1 tbs white wine or apple cider vinegar
Thick yoghurt swirled with chutney, to serve
Mint leaves, to serve

Cheat's puff pastry

2 1/2 cups (375g) plain flour, plus extra, to dust
250g unsalted butter, frozen
1 cup (250ml) iced water
1 egg, lightly beaten, to brush
Panch phoron, to sprinkle

Method

1.

For the pastry, place the flour in a large bowl. Coarsely grate over the frozen butter. Use your fingers to combine. Add the iced water and 2 tsp fine salt and bring dough together. Once dough has just come together and there are still visible lumps of butter, wrap in plastic wrap and chill until needed.
2.

Heat the ghee and 2 tsp panch phoron in a deep frypan over medium heat. Add the onion, cook for 1 minute, then add the mince and cook, stirring often, for 10 minutes or until well browned.
3.

Add the potato and cook, stirring often, for 4-5 minutes until starting to brown. Add the garlic and curry paste and cook, stirring constantly, for 2-3 minutes. Add the peas and flour and stir to combine, then add 1/2 cup (125ml) water. Cook, stirring often, for a further 3-4 minutes until thickened, then stir through vinegar. Remove from heat, cool completely, then chill for 2-3 hours to firm up.
4.

Preheat oven to 200°C/180°C fan-forced.
5.

Divide the pastry, with one piece slightly larger than the other. Roll the smaller piece into a 30cm square, then place on a large baking paper-lined baking tray. Roll the larger piece into a 34cm square.
6.

Add the chilled filling to the smaller piece, leaving a 2cm border around the edges, then brush edges with a little egg wash. Top with larger pastry and press edges together to seal. Use a fork to press edges to join. Trim any excess pastry. Brush with remaining egg wash, sprinkle with panch phoron and bake for 25-30 minutes until golden brown.
7.

Meanwhile, swirl the yoghurt with chutney, and chill until needed. Serve with chutney yoghurt and mint.