Butternut Squash and Lamb Samosas

Ingredients

• 500 g Butternut squash (half, frozen cubes) (pre-cut, frozen)
• 2 c. à soupe Olive oil (extra virgin)
• 300 g Ground lamb (ask your butcher for fresh ground lamb)
• 1 c. à café Salt (to taste)
• 0.5 c. à café Ground black pepper (freshly ground)
• 1 c. à café Five-spice blend (5b) (optional, adds an Asian note)
• 1 c. à café Ground cumin
• 2 c. à soupe Fresh coriander (chopped)
• 12 pieces Brick pastry sheets (keep covered with a damp cloth)
• 2 c. à soupe Water (for the glue mixture)
• 1 c. à soupe All-purpose flour (for the glue mixture)
• 1 c. à soupe Oil for brushing the samosas (before final cooking)

Instructions

1. Roast the butternut squash

   Preheat the oven to 180°C. Spread the frozen squash cubes on a tray, drizzle with one tablespoon of olive oil and bake for 20 minutes until tender.

   Time: PT25M

   Temperature: 180°C

2. Season and sear the lamb

   In a bowl, mix the ground lamb with salt, pepper, five‑spice blend and cumin. Heat one tablespoon of olive oil in the pot and sauté the meat for 5 minutes, breaking it up until lightly browned.

   Time: PT10M

3. Mix the filling

   Add the chopped coriander to the meat, then fold in the roasted squash. Mix well to obtain a homogeneous filling.

   Time: PT5M

4. Prepare the water‑flour mixture

   Mix 2 c. à soupe of water with 1 c. à soupe of flour in a small bowl. This mixture will be used to glue the brick sheets.

   Time: PT2M

5. Prepare the brick sheets

   Cut each brick sheet in half lengthwise. Lightly brush each half with the water‑flour mixture using a brush.

   Time: PT5M

6. Fill and fold the samosas

   Place a tablespoon of filling on the lower edge of each half‑sheet, fold the sides and roll firmly to form a triangle. Lightly brush the edge with the water‑flour mixture to seal well.

   Time: PT10M

7. Final oven baking

   Arrange the samosas on the tray, brush with a drizzle of oil, then bake 15 minutes at 180°C until golden and crispy.

   Time: PT15M

   Temperature: 180°C

8. Serve

   Let cool for 2 minutes, then serve hot with a yogurt sauce or a green salad.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

5 g

Ingredient Substitutions

• Instead of Butternut squash (half, frozen cubes): pumpkin, sweet potato
• Instead of Olive oil: sunflower oil, canola oil
• Instead of Ground lamb: ground beef, ground turkey
• Instead of Ground black pepper: white pepper
• Instead of Five-spice blend (5b): garam masala
• Instead of Ground cumin: ground coriander
• Instead of Fresh coriander: parsley
• Instead of Brick pastry sheets: phyllo dough
• Instead of All-purpose flour: cornstarch
• Instead of Oil for brushing the samosas: oil spray

Equipment Needed

• Oven
• Baking tray
• Dutch oven or heavy‑bottomed pan
• Mixing bowl
• Cutting board
• Chef's knife
• Cooking brush
• Measuring spoon

Critical Steps — Do Not Skip

• Roast the squash until tender but not too dry
• Sear the lamb quickly to keep it moist
• Properly seal the edges of the brick sheets with the water‑flour mixture

Chef Tips from the Video

• Use a homemade five‑spice blend for deeper flavor
• Lightly sprinkle sesame seeds on the samosas before the final bake for extra crunch

Troubleshooting

Storage

Refrigerator: Store uncooked samosas, well wrapped, up to 2 days

Freezer: Can be frozen raw, up to 1 month. Thaw in the refrigerator before final cooking

Room temperature: Cooked samosas keep at room temperature for a maximum of 2 hours

Make-Ahead Tips

• Roast the squash the day before and keep it refrigerated
• Pre‑cook the lamb and keep the filling chilled until assembly
• The samosas can be assembled ahead and frozen before the final bake