Nadiya Hussain’s Cheese and Lamb Samosas
Made with tortillas for ease, these delicious cheese and lamb samosas from Nadiya Hussain's BBC2 series Cook Once Eat Twice are a fantastic way to use up leftover mince.
From the book
Cook Once, Eat Twice
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Introduction
I love samosas and the best samosas are made using leftovers. This kind of filling is perfect for that. These samosas are great with cheese and are made so simply using tortilla wraps.
Ingredients
| For the glue: | |
|---|---|
| 50g | plain flour |
| water | |
| For the samosas: | |
| 250g | leftover Sloppy Joes mince (see top of the recipe) |
| 100g | Cheddar cheese, grated |
| 2 | tortilla wraps, halved |
| oil, for deep frying |
Method
First make the Sloppy Joes.
Start by making the glue. This is so simple – just put the flour in a bowl with enough water to make a thick paste, like the consistency of pancake batter. Set that aside.
Preheat the oven to fan 180°C.
To a large bowl, add the mince filling and the cheese and mix through well so the cheese is evenly incorporated.
Now take a tortilla half and create a cone shape by bringing the two straight edges together, making sure to overlap by about 3cm. Brush on your glue and fix the two edges together, being sure to press hard to make it adhere.
Fill the inside of the cone with the mince, but not too full, just enough to be able to close it comfortably. Glue the rounded edge and press firmly. Do this to all the samosas.
Put a large frying pan over a medium heat, add enough oil for deep-frying and pop the samosas in a couple at a time as these are huge. I know! I love a massive samosa! These will only take a few minutes on each side till the tortilla is golden and the filling warmed up.
Leave to drain on a plate lined with kitchen paper before eating.
Tip: Samosas make a great snack. When these have cooled, if you have any leftover, freeze and then cook from frozen in the air fryer or oven.
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