Samosas

Samosas

Samosas are great for snacks. You can serve them with a variety of dipping sauces, depending on what you have at hand. Sweet chilli or a yogurt dip work great.

For these ones I used minced beef and potatoes as the base and the spices of choice were ground cumin and coriander, turmeric and a little chilli. We swerved them with sweet chili sauce.

Ingredients:

100g Mince beef
¼ finely diced red onion
¼ tsp ground cumin
¼ ground coriander
1/8  tsp cayenne pepper
¼ tsp turmeric
Pepper & Salt to taste
1 rooster potato – cut into small cubes and cooked for a few minutes. Cool
Filo Pastry – 1 sheet makes 4 samosas
50ml stock
Olive Oil

Method:

1)      Heat the oil in a pan, add the onions and cook gently until just cooked. Remove from pan.

2)      Add mince and spices to pan and cook on medium heat. Season well with pepper & salt.

3)      Add stock and mix well.

4)      Remove from pan and add to onion.

5)      Cut potatoes into little pieces and add to mince and onions.

6)      Leave to cool while you prepare the filo pastry.

7)      Open pastry sheets. Fold 1/3 of the sheet lengthways over and brush with melted butter. Fold other 1/3 over so you have one strip with 3 layers. Cut this in half so you have 2 pieces the same size. (see pictures)

8)      Place 1 tsp of cooled filling in one corner closest to you.

9)      Fold the pastry into a triangle over the filling and use a little butter to seal the edges. Continue folding in triangle until you reach the end of the sheet. Brush the top with a little more butter.

10)   Make the remaining samosas and place on baking tray in pre-heated over 180⁰C/200⁰F/Gas Mark 4, for about 10 minutes, until golden.

11)   Serve with fresh salad and a dipping sauce of your choice.