I have been seized with the urge to do some cooking for the freezer, in the hope that we find out that I'm pregnant soon and I can get on with the morning sickness and general whinging without having to cook too! These were drier than the vegetarian samosas, but still quite yummy. Next time, I might add some very finely grated potato to help combat the dryness.
600g lamb mince
1 small onion, very finely chopped
1 tsp each ground cumin and coriander
1/4 tsp chilli (could add more if not cooking for Beth)
1/2 tsp ginger
1 cup frozen peas (omit if cooking for Beth because she is a fussy bugger)
5 sheets shortcrust pastry
1 egg, beaten
Preheat oven to 190C. In a large frying pan, saute the onion in a little oil until translucent. Add spices and fry until fragrant. Add lamb and cook until brown, breaking up clumps as much as you can (I use a potato masher). Fry gently until no pink remains, adding a little more oil if it seems dry. Add the peas and warm through as you prepare the pastry. Cut sheets into quarters, fill and fold, pressing down on two sides to make a triangle. Brush with beaten egg and cook for 15-20 minutes or until golden.