Delicious Lamb Tikka Samosas Recipe with Filo Pastry
Lamb Tikka Samosas are a mouthwatering twist on a classic Indian snack, combining tender lamb mince with tikka spices, fresh vegetables, and a touch of mango chutney for sweetness. This recipe uses filo pastry sheets for a lighter, flaky texture that crisps beautifully in the oven. The filling is a fragrant mix of browned lamb, tikka paste, grated onion, carrot, mint, and peas, creating a delicious balance of savory, smoky, and subtly sweet flavors.
Making these samosas at home is easier than you think. Simply prepare the lamb mixture, fold it neatly into filo triangles, and brush with olive oil for a golden finish. The best part is that these samosas can be frozen ahead of time, making them perfect for parties, gatherings, or quick family dinners. Serve with fresh leaf salad, cooling raita, and extra mango chutney for a complete, flavor-packed experience.
Step-by-Step Guide to Baking Perfect Lamb Tikka Samosas
To prepare this recipe, start by heating olive oil in a wide pan and browning the lamb mince. Stir in the tikka paste for a rich aroma, then add grated onion and carrot until softened. Mix everything with dried mint, mango chutney, and frozen peas, then let the filling cool. This ensures your samosas won’t become soggy and helps the flavors meld together beautifully.
For assembling, brush a filo sheet with oil, fold the edges inward, and spoon in a generous amount of the lamb mixture. Fold into a neat triangle shape, brush again with oil, and place on a tray. You can bake them straight away or freeze them for up to three months. To cook from frozen, bake at 200°C (180°C fan) for 35–40 minutes until golden and piping hot inside. Once ready, serve with chutney, raita, and salad for a snack or appetizer that’s crisp, spicy, and bursting with flavor.
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Lamb Tikka Samosas Recipe
6
servings25
minutes40
minutes220
kcalIngredients
2 tsp olive oil , plus 100ml for brushing
400g lean lamb mince
4 tbsp tikka paste
1 large onion , grated, excess juice squeezed out
1 large carrot , peeled and grated
4 tsp dried mint
2 tbsp mango chutney , plus extra to serve
200g frozen pea
270g pack filo pastry sheets (6 sheets)
leaf salad and raita , to serve
Directions
In a large, wide pan, heat 1 tsp oil. Season the lamb well and fry until browned all over. Add the tikka paste to the pan for another 2 mins until fragrant. Add the onion and carrot with the remaining 1 tsp oil, and fry for 5 mins until the veg has softened. Tip into a large bowl and mix with the mint, chutney and frozen peas. Leave to cool.
Spread out a sheet of filo, with a short end towards you. Brush with oil all over. Fold each long edge into the centre by 5cm, so you have a long, narrow piece of filo. Add about 130g of mixture to the top left of the strip and fold the top right corner of filo over to make a triangle. Continue folding down the length of the pastry to make a samosa shape. Brush with more oil. Transfer to a baking tray lined with baking parchment, wrap in cling film and freeze. Use within 3 months.
To cook from frozen, heat oven to 200C/180C fan/gas 6. Cook the samosas on their baking tray in the middle of the oven for 35-40 mins, turning over halfway through cooking, until golden and piping hot in the middle. Drain on kitchen paper to absorb excess oil and serve with salad, the extra chutney and raita.
