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Baked Quinoa and Lamb Confit Samosas

Baked Quinoa and Lamb Confit Samosas

Baking samosas in the oven makes it a lighter treat that everyone can enjoy. Quinoa adds a nice bite to a traditional lamb filling!

08 April, 2019
Average: 4.3 (3 votes)

serves for


total time

3 HR 0 MIN


250 g
600 g
2 sprigs
1 large
2 sprigs
250 g
Filo pastry
Salt and pepper
to season


  • Pre-heat the oven to 300F/150C
  • Rinse the quinoa and cook according to package instructions.
  • In a large roasting tin, lay a large sheet of foil. Place the lamb in the centre and top with the garlic, herbs and the butter and seal tightly
 to enclose the lamb entirely within the foil.
  • Place in the oven and roast for 2 1⁄2 hours. Leave to rest until cool enough to handle. Shred the lamb meat from the bone then add to a large bowl along with the quinoa.
  • Turn the oven up to 410F/210C.
  • Make the samosas: carefully pull off strips of filo pastry from the pack and brush them with melted butter. Place a tablespoon of the lamb mixture at one end of the strip and fold the strips into triangles
  • Brush the samosas with melted butter and place on a wire rack in the oven. Bake until golden brown, about 25-30 minutes. 


Want to find out more about samosas? Read our expert tips and suggestions.

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