Samosa-Style Lamb & Potato Filo Parcels
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Samosa-Style Lamb & Potato Filo Parcels

Samosa-Style Lamb & Potato Filo Parcels

Take your cooking skills to the next level!

Time to unleash your inner chef! A savoury and mildly spiced mix of pork mince, onion and potato is carefully folded into layers of flaky filo, creating the perfect hand held meal. The crispy, golden exterior promises unmatched levels of crunch, perfectly offset by the tender warmth of the filling. These delicious triangles of goodness are the ultimate street food sensation!

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Calorie Smart
Allergens:
Gluten
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

1

potato

½

Onion

2 clove

garlic

1 packet

pork mince

1 sachet

Sri Lankan spice blend

1 sachet

Chicken-Style Stock Powder

1 packet

filo pastry

(Contains Gluten; )

1

cucumber

1 packet

mint

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2357 kJ
Calories563 kcal
Fat20.1 g
of which saturates6.2 g
Carbohydrate60 g
of which sugars15.6 g
Dietary Fibre5.5 g
Protein35.2 g
Sodium778 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Large Frying Pan
Baking Tray
Baking Paper

Instructions

1
1

• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. Finely chop onion (see ingredients) and garlic.

2
2

• Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lamb mince and onion, breaking up with a spoon, until just browned, 4-5 minutes. • Add Mumbai spice blend and garlic, and cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder and the honey. Stir to combine, then remove pan from the heat. • Add cooked potato and lightly crush with a fork, stirring to combine. Season to taste.

4
4

• Lay 1 sheet of filo pastry on a dry surface and fold in half lengthways into a long strip. Spoon 2 heaped tablespoons of lamb mixture on one end of the filo strip. • Fold the pastry diagonally over the filling to form a triangle. Then fold the triangle horizontally upwards. Then fold it back over to the other side and continue like this until the end to make a triangular parcel. • Place parcels on a lined oven tray. Repeat for remaining filo sheets and lamb mixture. • Brush parcels with olive oil and bake until golden, 15-20 minutes.

5
5

• Meanwhile, thinly slice cucumber. Pick mint leaves and thinly slice. • In a small bowl, combine mint and Greek-style yoghurt. Season with salt and pepper. • In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.

6
6

• Divide samosa-style lamb filo parcels and cucumber salad between plates. • Serve with a dollop of mint yoghurt. Enjoy!