It doesn't have to be all pies and sausage rolls, liven up your AFL Grand Final fare this weekend with Rosa Matto's spicy samosas.

Recipe Rosa Matto | Photograph Brendan Homan | Styling Natalie Homan

LAMB SAMOSAS
makes about 30

pastry
200g plain flour
50g cornflour
100g butter or ghee
10g sugar
1 egg yolk
100ml iced water

Sift flours and rub in butter until mixture resembles breadcrumbs. Add sugar, egg and mix well. Add iced water and knead to a smooth dough. (You can do all the above in a food processor.) Allow the dough to rest for 1 hour. 

filling
1 tbsp ghee
180g onion finely chopped
30g curry powder, I use Ayam brand
200g minced lamb
180g potato cut into 1cm cubes
50g peas
200ml coconut milk
6-8 fresh curry leaves
15ml kecap manis
15g salt
oil for deep frying

Heat ghee and fry onion until soft but not coloured. Add curry powder and stir until fragrant. Add meat and potato and cook until light brown. Add the peas. Add coconut milk, curry leaves, kecap manis and salt. Cook until thick and all the liquid has evaporated. Allow to cool completely. 

Roll out dough into 9cm rounds. Fill with cold filling, enclosing completely to form a half moon. Moisten the curved edges with a little water. Roll over the edges to create a rope edge to seal the samosas. Deep fry until golden. Serve with mango chutney and natural yoghurt, with or without chilli oil.

This recipe first appeared in the July 2019 issue of SALIFE magazine.