Chef Adam Moore Australian Lamb Samosa “Sacks”
- Prep time 30Min
- Cook time 10Min
- Technique Pan Fry / Saute, Bake
- Meat Lamb
- Cut
- Serves 24
These crispy, golden "sacks" filled with lamb, Vegemite-braised vegetables, and a touch of melted cheese offer the perfect bite-sized snack or appetizer, ideal for a cosy in-room snack or a gathering.
Ingredients
- 2 Tablespoons vegetable oil
- 1 small onion, minced
- 450g Australian lamb, minced
- 2 Tablespoons flour
- 1 cup beef stock
- 1 small carrot, minced
- 1 celery stalk, minced
- 1 clove garlic, minced
- 1 Tablespoon tomato paste
- 1 Tablespoon Worcestershire
- 1 teaspoon Vegamite
- 1 teaspoon fresh thyme, minced
- 24 wonton wrappers
- Egg wash, as needed
Method
- In a large skillet over MEDIUM-HIGH heat, add oil and onion. Cook until onion is translucent- about 4 minutes.
- Add lamb to the skillet with the onion and cook until browned, while breaking into fine bits - about 5 minutes.
- Next, reduce heat to MEDIUM, add remaining ingredients and cook until carrot and celery is tender and the mixture is thickened – about 7 to 10 minutes.
- Remove mixture from heat and cool under refrigeration.
- Once lamb mixture is cooled, place a small amount in the center of each wonton, brush the edges with egg wash and form into a “sack”. Pinch the top tightly to seal. At this point they can be refrigerated or frozen until ready to use.
- When ready to serve, preheat an oven to 400°F and place “sacks” into the oven for 8-10 minutes (fresh) or 15-20 minutes (frozen).
