Recipe

Samosas Recipe

Add Step-by-Step Photos	Mangodelux / All my dishes 1 year, 9 months ago A very tasty snack and is welcomed any time to be eaten. Prep:60m Cook:10m Servings:30	Mangodelux
	cheap and simple

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Ingredients

beef samosas

3 tablespoons oil

1 kg lean ground beef

2 onions , diced fine

3 garlic cloves , minced

2 teaspoons grated fresh ginger

3 1/2 tablespoons madras curry paste

1/2 cup fresh coriander , chopped fine

salt & pepper

pastry dough

3 cups plain flour

1/2 teaspoon salt

water

2 tablespoons peanut oil

oil , for frying

Directions

Heat oil in a saucepan and add the onions, garlic and ginger, cook on a medium heat until soft, stirring often.

2Add the curry paste and stir through the onion mixture, add the beef, and stir with a fork until all the pinkness has gone. Simmer on low for 10-15 minutes stirring.

3Do not add any water. The meat must be dry of most liquid when cooked. Any surplus fat drain off, and season. Add the coriander; stir well and leave to cool.

4Pastry.

5Mix the flour and salt, add enough water to make a firm dough (it will be elastic in texture), knead for a few minutes and then, on a large area, roll out as thin as you can, sprinkling extra flour as you roll out to prevent sticking and turn over as required.

6Spread oil, over half the pastry, and fold the other half over, roll out again as thin as possible taking care not to break through the layer.

7Cut in strips approximately 8 inches long by 3 inches wide. Heat the oil in a large fry pan, and when put put in one strip at a time - this will immediately puff up, and has to be removed quickly before it starts to cook and set.

8When still hot (mind burning your fingers) peel gently apart, the pastry will be so thin that it has to be handled with care.

9Cool. Form a triangular pocket at one end of the strip and fill with the meat, just level with the top of the pocket, wrap the remaining pastry over the stuffed part and stick down the edge with some paste - made with just some flour and water -- if the pastry is too long, cut of any excess.

10Continue until all the samosas are done -.

11To cook them: Heat a fry pan with about 1/2 inch of oil, frying one side then the other about 6-8- minutes.

12Drain on a paper towel, standing on their ends if possible to drain any excess oil out.

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