• Pastry Ingredients
  • 1 cup of Plain Flour
  • 1 tablespoon of Olive Oil
  • 1/4 teaspoon of Salt
  • Water as required
  • Filling Ingredients
  • 1/2 kilogram of Lamb Mincemeat
  • 1 teaspoon of Red Chillies
  • 2 Chopped Onions
  • 1/4 cup of Olive Oil
  • 1 handful of Coriander
  • Ginger Garlic Paste
  • 2 Green Chillies


Samosas are probably the most popular Indian savoury dish and are often served as snacks before a main meal. This recipe is for traditional Pakistani Samosa.

Directions for Pastry

  1. Mix together all of the ingredients required for the Pastry.
  2. Kneed well, adding Water as required.
  3. Leave the dough in the fridge covered with cling film for two hours.

Directions for Filling

  1. Put the Olive Oil in the pan.
  2. Fry Ginger Garlic Paste and add the mincemeat and fry it for 1 minute.
  3. Add the Red Chilli Powder and Salt.
  4. Add a little water, then cover and let it cook.
  5. When the water has evaporated, add the Green Chillies, Fresh Coriander and Onions.
  6. Fry everything together on a high heat for 2 minutes.
  7. Leave it to cool down.
  8. Make small circular Chapatis with the dough.
  9. Cut them in half.
  10. Place a teaspoon or two of the Samosa filling in the centre of each semi circle, and seal the edges with water.
  11. Make sure the Samosas are sealed properly.
  12. They are now ready to fry.


The filled Samosas cannot sit for too long, or they will become dry, so a handy tip is to cover them with a damp tea towel.


You can freeze uncooked Samosas for many months, or cook them and freeze them for up to a month. After the cooked Samosas have cooled to room temperature, put them into zip lock bags and freeze them. Frozen Samosas can be re-heated in a microwave, or by frying on a medium heat.