Pastry filled with perfectly seasoned Aussie lamb. Sold in a package of 5.
 
SOLD FROZEN AND UNCOOKED

How to cook sambosa:
 
Please note that the stuffing is already well done and ready to eat. All you need to do is to fry/bake the sambosa
 
To fry:
 
- Take the sambosa out of the freezer and let it thaw for a while. Tap it with a kitchen towel to absorb the moist.
- Fill a frying pan with oil of choice (try not to use strong flavoured oil such as olive oil)
- Heat the oil to 170C (340F)
- Drop the sambosa in the oil
- Flip if needed
- Fry until it goes golden (not brown)
 
To bake:
 
- Take the sambosa out of the freezer and let it thaw for a while. Tap it with a kitchen towel to absorb the moist.
- Brush it with oil of choice. You may use any oil for baking and/or butter.
- Heat the oven to 150C (300F)
- Place the sambosa on an oven tray and place it in the oven
- Bake until it goes golden (not brown). When baking, the majority of the sambosa stays white, unlike if fried. So don’t wait for it to be all golden, as this will burn it. Enjoy!