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Minced Meat Samosas Recipes
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Ingredients : |
2 tbsp milk
oil, deep-frying
chutney, to serve
Dough:
500g plain flour
1 tsp salt
175g soft margarine
150ml water
Filling:
15g butter
1 small onion, chopped
1/2 tsp cumin seeds
250g minced beef
1 fresh green chili, finely chopped
1 tsp salt
125g cooked peas
1 tsp chopped coriander leaves
pepper |
Method :
- To make the dough, sift the flour
and salt into a large mixing bowl.
- Cut the margarine into small
pieces and rub it into the flour with the fingertips, until the
mixture resembles fine breadcrumbs.
- Stir in the water, a little at a
time, until it is all amalgamated, knead thoroughly until smooth,
cover with damp cloth.
- Make the filling: melt the butter,
add onion, cumin seeds, fry over moderate heat, stir, 5-7 minutes.
- Add minced beef, chili and salt,
mix thoroughly, reduce the heat and simmer for 10 minutes.
- Stir in the peas and continue
cooking over moderate heat for 5 minutes, or until the liquid has
evaporated.
- Remove the pan from the heat and
mix in the coriander and a pinch of pepper, leave to cool.
- Divide the samosa dough into 12
equal portions and roll out each one to a thin circle, 18cm inches
in diameter.
- Cut each circle in half with a
sharp knife, then cover the semi-circles with a damp cloth while you
fill them one at a time.
- Brush the edges of each
semi-circle with a little milk and spoon some filling on to the
centre.
- Fold in the corners, overlapping
them to form a cone, fold over and seal the top to make a triangle.
- Heat the oil to 350-375F or until
a cube of bread browns in 30 seconds.
- Deep-fry in hot oil in batches,
until crisp and golden.
- Drain on absorbent kitchen paper
and serve hot with chutney.
Serves 5
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