Main course

Baked Quinoa and Lamb Confit Samosas


Facebook Twitter ShareAddThis
Baked Quinoa and Lamb Confit Samosas
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated

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

Info box
  • Preparation time
  • Recipe category Main course
  • Recipe yield 8
  • 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. 
Register or login to Leave a Comment.