Monday 10 March 2014

My Mum's Oven Samosas.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Todays recipe is something of a family heirloom.

 I always associated these Oven Samosas with my grandmother, but my mother informed me that she was the one who gave the recipe to her! Hence the name - My Mums' Oven Samosas! 

Anyway, we cannot go too long on this blog without a samosa recipe. These ones do look more like a British pasty but that's where the resemblance ends. The pastry is made with lots of butter and is therefore flaky and melt in the mouth. And, the filling has many more spices and flavour than something like this - not that there's anything wrong with just salt and pepper as a seasoning.
These samosas are delicious and they freeze really well. You can make them as big or as small as you want but be sure to serve them with lashings of this!

A Simple List of Ingredients:

1. Plain Flour
2. Butter
3. Lemon Juice
4. Water
5. Salt
6. Lamb Mince
8. Vegetable Oil
9. Potatoes
10. Tomatoes
11. Green Chillies
12. Peas
13. Onion
14. Fresh Coriander
15. Red Chilli Powder
16. Ground Turmeric
17. Ground Coriander
18. Ground Cumin
19. Cumin Seeds

Bismillah, let's begin!

First, make the pastry. Put 453 grams (16 ounces) Plain Flour into a large bowl.

Season with 1 teaspoon Salt.

Add in 226 grams (8 ounces) Cold Butter, cubed.

Coat the butter with the flour.

Add in 1 tablespoon Lemon Juice and enough Iced Water, to form a dough.

Start mixing the dough ..

.. until it forms a firm dough. Only add extra water when needed.

Tip the dough out onto a floured surface.

The pieces of butter should be very visible.

Gently begin to roll out the pastry.

Into a rectangle!

Fold the top half down.

And, the bottom half up.

Place back into the same bowl. Chill in the fridge for 20 minutes
Repeat the rolling and folding process another 3 times, making sure to chill the dough for 20 minutes between each time.

Now, to make the lamb mince filling. If you want, you can use any other filling you like such as thisthis or this.
But I made a lamb one, and started with a few tablespoons Vegetable Oil heated in a pan over a medium heat.

Once the oil is hot, throw in 2 teaspoons Cumin Seeds. Make sure the oil is hot because you want the seeds to sizzle and give off their wonderful aroma. And, there is nothing worse than cold oil.

Fry the cumin seeds for 1 minute.

Throw in 1 large Onion, peeled and sliced.

Soften for a few minutes.

Then, add in 1 pound (453 grams) Lamb Mince.

Stir fry until it has browned.

Throw in 2 Tomatoes, chopped.

Along with the spices which are: 
1 teaspoon Salt (or to taste)
1 and 1/2 teaspoons Ground Cumin
1/2 teaspoon Ground Turmeric
1 teaspoon Red Chilli Powder (or to taste)
2 teaspoons Ground Coriander

Mix in, and bring to the boil. Cover and simmer on low for 20 minutes.

Then, introduce in 3 Potatoes, peeled and diced.

Stir in and let them get to know everyone. Boil, simmer and cover for another 10 minutes.

Now, time for some green. First, 1 cup Peas! Stir them in and cover for 5 minutes.

And, then:
Handful Fresh Coriander, chopped
3 Green Chillies, sliced (or to taste) 

Give the whole thing one final stir and remove from the heat.

Set the filling aside to cool completely.

Be sure to make a batch of this stuff. We practically drink it at our house and it goes wonderfully with these samosas.

When it's time to assemble, take the pastry.

Cut into half.

Look at those layers! This is what will make the samosas flaky and oh so yummy.

Slice each half into 5 equal pieces. I only had one cut here but you get the point.

Roll each piece into a ball.

Here are the first five - all together this recipe makes 10 large samosas.

Take one of the balls and flatten it slightly.

Roll into a circle. And perfect, it does not have to be! Because mine certainly isn't :)

Put a few tablespoons of the cooled lamb filling into the middle.

Fold the sides over and crimp them. To be honest, you can make these samosas any shape you like!

Carry on with the rest.

When it's time to bake, place the samosas onto a greased and lined baking tray. Preheat the oven to Gas Mark 6/200C/400F.

Make three slits in each samosa.

Brush them with beaten egg and then throw them in to bake!

Bake these beauties for 25 minutes until golden brown. After 20 minutes, carefully turn them over so the bottom can be browned too.

And then, dig in! 
These samosas are a meal within themselves. They need nothing else except green yoghurt chutney and ketchup!

Full Written Recipe:

My Mums’ Oven Samosas

Ingredients – Makes 10 Large Samosas

For the Pastry
16 ounces (453 grams) Plain Flour
Iced Water, enough to make a dough
1 tablespoon Lemon Juice
1 teaspoon Salt
8 ounces (226 grams) Cold Butter, cubed

For the Lamb Filling
1 pound (453 grams) Lamb Mince
3 Potatoes, peeled and diced
1 Large Onion, peeled and sliced
2 Tomatoes, chopped
3 Green Chillies, chopped
Handful Fresh Coriander, chopped
1 cup Frozen Peas
1 teaspoon Red Chilli Powder
½ teaspoon Ground Turmeric
2 teaspoons Ground Coriander
2 teaspoons Cumin Seeds
1 ½ teaspoons Ground Cumin
1 teaspoon Salt
Few tablespoons Vegetable Oil

To Bake
1 Egg, beaten


1.        First, make the pastry. Put the plain flour and salt into a bowl. Add the butter, lemon juice and enough water to form a firm dough.

2.        Once it comes together, tip out onto a floured surface. Roll the dough into a rectangle. Fold the top half down, and then fold the bottom half up.

3.        Place back into the bowl, and chill in the fridge for 20 minutes. Repeat the rolling out and folding process a further 3 times. Be sure to chill it for 20 minutes between each roll.

4.        To make the filling, heat the vegetable oil in a large saucepan. Add the cumin seeds and fry for 1 minute on a medium heat.

5.        Add the chopped onion, and fry until the onion has softened. Then, put in the lamb mince, and stir fry until it becomes brown.

6.        Next, throw in the chopped tomatoes, salt, red chilli powder, ground turmeric, ground coriander and ground cumin. Mix in and bring to the boil. Cover and simmer on the lowest heat for 20 minutes.

7.        Then, add in the chopped potatoes. Bring to the boil again, and cover. Simmer on low for 10 minutes.

8.        Next, throw in the peas. Simmer once again covered for 5 minutes on low.

9.        Uncover and add in the chopped coriander and chopped green chillies. Stir in and remove from the heat.

10.   Allow the filling to cool completely.

11.   To make the samosas, cut the rectangle of pastry in half. Divide each half into 5 equal pieces – that means all together you will make 10 large samosas.

12.   Form each piece into a ball, and roll out into a circle. It doesn’t have to be completely perfect.

13.   Place a few tablespoons of the cooled filling into the centre of each circle. Fold over the sides, and crimp the edges.

14.   Repeat the process with the rest of the pastry.

15.   To bake, preheat the oven to Gas Mark 6/200C/400F.

16.   Place the samosas onto a lined and greased baking tray. Make three slits in each of them, and brush with the beaten egg.

17.   Bake for 25 minutes until golden brown. After 20 minutes, carefully turn them over so as to brown the bottom.

18.   Serve with lots of Green Yoghurt Chutney and ketchup!

This Time Last Year:

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Keep me in your duas, please,


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