Lamb and vegetable triangles are great to make. If you have any leftover roast lamb, gravy, and roast vegetables, all you need is some filo pastry or ready-made puff pastry to make great-tasting lamb triangles.
Lamb and vegetable triangles
Tasty lamb triangles made from leftover roast lamb and encased in filo pastry or ready-made puff pastry are great on their own or a sauce or a salad.
Any leftover lamb meat or 300 g of lamb mince
1 cup carrots and peas, either fresh or frozen
1 medium brown onion, finely chopped
1 cup lamb gravy
1 1/2 tbsp mild indian curry paste
3 sheets ready-made puff pastry
1 egg, lightly whisked
1 tsp vegetable oil or peanut oil
- Preheat oven to 200°C fan-forced. Line 2 large baking trays with baking paper. Heat oil in a frying pan over moderate heat. Add onion, cook, and stir for 2 minutes or until soft.
- Add curry paste, cook, and stir for 30 seconds or until fragrant. Add mince, cook stirring to break up lumps for 3 minutes or until browned. Stir in vegetables. Cool slightly.
- Cut each pastry sheet into quarters. For each triangle, place 2 heaped tablespoons of mince mixture at the centre of the pastry square. Fold over to form a triangle. Press pastry edges together with a fork to seal. Repeat with remaining pastry and filling to make 12 triangles. Place on prepared trays, brush tops with egg. Bake for 12 minutes or until golden and puffed.