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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.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.