Heat sunflower oil in a frying pan and fry the cumin seeds until they begin to pop and smell lovely and toasted. Add the onion and chilli and cook for a few minutes, until the onion begins to soften.
Add the lamb mince and cook until browned.
Stir in the garam masala and the peas. Cook for a further minute and remove from the heat to cool completely.
Cut your cool, boiled, peeled potatoes into 0.5 cm dice and fold into the lamb mixture.
Bring your shortcrust pastry to room temperature and roll out as thin as you can.
Cut the pastry into 10 cm circles, and divide each circle in half with a sharp knife.
Moisten all the edges of the half circle with a finger dipped in a bowl of water. Pinch the straight edge together to make a cone shape.
Add a teaspoonful of the cooled lamb, pea and potato mixture, and carefully pinch the top edges closed. Make sure you pinch well, because if you don't they will open when you fry them.
Pour enough sunflower oil into a heavy based pan to measure a depth of 4 cm. Bring the temperature up to 175 C and carefully drop the mini samosas, 6-8 at a time, into the oil.
Deep fry until the samosas are golden browned all over. Remove with a slotted spoon and transfer to some paper towel to drain.
Bring the oil temperature back up to 175 C and repeat with the remaining samosas.
Serve warm or at room temperature.
You can buy lamb mince in the supermarket usually in 500-gram packets, so why not double the filling recipe and freeze the extra for another time? That way all you need to do is roll out the dough, assemble and fry!
You can also bake the samosas in the oven - brush them with some oil or melted butter and bake them at 180ºC/350ºF/gas 4 for around 25-30 minutes, until golden brown.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.