Pastry (45%) – Wheat flour, water, canola oil, vegetable shortening (vegetable oils and fats, antioxidant (307)), salt.

Filling (55%) – Potato (32%), lamb mince (16%), peas, water, canola oil, ginger and garlic paste (reconstituted garlic, brined ginger, water, salt, sugar, guar gum, preservative (202)), salt, coriander powder, cumin powder, chilli powder, cumin seeds, turmeric, garam masala, colour (163).

Contains wheat, gluten. May contain peanuts.

1. Defrosting is optional. If you would like to defrost the product, then follow the defrost instructions below.
2. Preheat the oven to 160°C.
3. Heat the samosas for 20 to 25 minutes or until thoroughly heated through.
   If defrosted overnight, heat the samosas for 10 to 15 minutes.

1. Defrosting is mandatory. Please see the defrost instructions below.
2. At 180°C, deep fry the thawed samosas for 5 minutes.

1. Remove any excess ice from samosas and place evenly on a tray in a single layer.
2. Cover trays with cling wrap.
3. Place trays into chiller/refrigerator to defrost overnight.
4. Once defrosted, the samosas can be stored refrigerated at 5°C or less for up to 5 days. Do not refreeze once thawed.