Lamb And Spinach Samosas

• 1 lb potatoes, finely chopped
• 1 tbsp vegetable oil
• 1 None medium onion, finely chopped
• 5 cloves garlic, minced
• 1 1/4 inch fresh ginger, grated
• 1 lb ground lamb
• 2/3 cup Madras curry sauce
• 7 oz frozen spinach, thawed, finely chopped, excess moisture squeezed out
• 1 tbsp lemon juice
• 6 sheets puff pastry, each cut into 4 squares
• 1 None large egg, lightly beaten

1. Preheat oven to 425u0b0F. Line 2 baking trays with parchment paper. Boil, steam or microwave potatoes until tender. Drain and let cool.
2. Heat oil in a large frying pan over medium heat. Cook onion, garlic and ginger, stirring, until soft. Add lamb and cook, stirring, over high heat until browned. Stir in curry sauce. Simmer, uncovered, for 5 mins. Stir in potatoes, spinach and lemon juice. Season to taste. Let cool.
3. Place 2 tbsp lamb mixture in the center of each pastry square. Brush edges with egg. Fold pastry over filling to make triangles, pressing edges with a fork to seal. Place triangles on prepared trays, brush with egg and bake for 30 mins, or until golden brown.

potatoes, vegetable oil, onion, garlic, ginger, ground lamb, curry sauce, frozen spinach, lemon juice, pastry, egg

Taken from recipes-plus.com/api/v2.0/recipes/32289 (may not work)