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Pie of the Month: The Deconstructed Samosa


Pie Man Malik brought this idea to the table a few weeks back, and variations on it have been doing the rounds at many clubs across the region. Adjust the chilli to suit your tastebuds and feel free to add in extra vegetables as you see fit.


Ingredients, for 8 pies:

400g lamb mince

400g onions, chopped

2-3 potatoes, cut into small cubes

250g peas

4 cloves garlic, finely chopped

fresh coriander. chopped

2tsp of garam masala,

1tsp of chilli powder, turmeric and cumin seeds

salt, to taste


Add your mince, without oil, to a non-stick frying pan. Cook until a deep brown colour.


Remove the meat from the pan, and fry the onions in the lamb fat. After ten minutes, add in the cubes of potato and garlic. Fry for another ten minutes and then stir in the spices.


Simmer gently, adding in the odd splash of water if the potatoes are beginning to catch.


Once the potatoes are nearly done, stir in the peas and coriander and turn off the heat.


Fill your pies and cook until golden.




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