Baked Lamb Samosas

This makes lots of filling. Serve some over rice for dinner. Serve samosas as an hors-d'oeuvre with chutney or combine grated cucumber and yogurt together with some coriander to make a raita dipping sauce.
3 tbsp butter 
1 cup Spanish onion, finely diced 
1 tbsp ginger, finely grated
1 tbsp garlic, chopped 
1 tbsp chili powder 
1 tsp turmeric 
1 lb ground lamb 
4 medium plum tomatoes, chopped 
2 cups Black Oak Brown Ale 
1½ tsp  garam masala
Salt and freshly ground pepper 
Two 14 oz (397 g) pkgs of frozen puff pastry, thawed

Egg Wash:
1 egg, beaten
1 tbsp water


Preheat oven to 425ºF.

Heat a large skillet on medium heat; add butter, let it sizzle, then add chopped onion and fry until translucent. Add ginger and garlic and fry for 3 minutes. Add chilli powder and turmeric, and fry for 1 minute or until fragrant. Add lamb and fry for 2 minutes or until browned. Add tomatoes, let cook for 5 minutes and add beer.

Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the lamb is cooked and the mixture is fairly dry. Sprinkle in garam masala and cook for 5 minutes more. Season with salt and pepper to taste. Remove from heat and set aside to cool.

Roll out the puff pastry until approximately 1/16-inch thick. Cut out as many 4-inch rounds as possible, re-rolling scraps to make more if desired (if you re-roll you can make as many as 32; if you don't re-roll, you get about 24). Combine egg and water to make egg wash. Brush each round with wash and place a heaping tablespoon of filling mixture on each round. Fold rounds in half and seal sides closed with tines of a fork. At this point samosas can be refrigerated and then baked on the same day you want to serve them.

Brush outside of each samosa with the egg wash. Place on a cookie sheet and bake for 15 to 18 minutes until brown and crispy.
Makes approximately 32