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Beef Samosas with Crispy Pastry Pockets

Samosa – What is it?

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A samosa is a pastry pocket that is baked or fried that usually has a savoury or a sweet filing. The most popular filing used for samosas is beef. We have another post that walks you through how to prepare the samosa pockets.

Homemade Samosa Pastry Pockets

On this post a step by step guideline is provided for preparing beef filing for samosas. These can be used as a breakfast item, a snack or even part of a meal. The beef filing can also be spiced and seasoned to match ones preferences by adding to the listed spices or even reducing them.

Beef Filling with pastry pockets and paste for sealing

Samosas – Anytime is Samosa Time!

Samosas are a popular entrée, appetizer, or snack in the local cuisines of the Indian subcontinent, Western Asia, Southeast Asia, the Mediterranean, and Africa. Due to emigration and cultural diffusion from these areas, samosas today are often prepared in many other parts of the world. The traditional East African samosa’s have a thin pastry that is very crispy when fried.

Filled samosa pastry pockets

Ingredients

½ kg minced beef

1 cup (250g) diced onion

30 g (1 bunch) Cilantro, fresh

½ cup (125 g) all purpose baking flour

1 tablespoon (15g) Steak spice

1 tablespoon (15g) curry powder

3 cups (572 g) cooking oil – for deep frying

Meat Filling:

•  Put the meat in a pan over medium heat, add the steak seasoning. Stir continuously. When the juices start oozing out from the meat, cover to cook.

• Continue stirring and crushing the meat to prevent it from

forming balls.

• Cook the meat until it dries, continue frying to brown for another 3 minutes

• Add the diced onions stir, cooking the onions till tender.

• Add in the curry powder still and cook for 2 minutes.

• Remove the meat from fire, pour into a colander to drain any fat. Let the meat cool before using it to fill the pastry pockets.

To make the paste:

• The paste is used to seal the pastry envelopes after filling.

• Mix ¼ cup of water and ½ cup of flour to make a

thick paste.

Filling the Samosa:

• Spoon the cooled meat filling into the pastry pocket and seal off the edges using the paste.

• Do not overfill the pastry pockets, allow enough room for the top flap to over leaving no holes on the corners.

Cooking:

Heat the oil in a deep pan up to 340°F or about 5 minutes or until the oil bubbles when a pinch of dough is dropped in the oil.

• Carefully, deep each samosa into the hot oil and cook while turning until golden brown on both sides.

• Remove from the hot oil making sure to let any excess oil drain back into the pan.

• Place into a colander or onto a plate with paper towels to drain any excess oil.

• Repeat the process until all the samosas are fried.

• Serve.

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