Minced Meat Samosas Recipes

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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