Samosas ( makes about 15 - 16)
Posted: 29 Nov 2016, 17:11I cricket ball sized potato peeled and diced ino 1.25cm (1/2in) cubes
Equal volume of frozen peas
250g minced beef
4 sheets of 30cm spring roll wrapers cut into quarter strips lengthwise
1 dsp Madras/Vinderloo curry paste or 1.5 dsp of curry powder
1 dsp tomato purée
1/2 medium onion finely sliced
1 grated garlic clove
Oil
Salt
Place the potatoes in a pan of boiling salted water and cook till just about done. They still need a 'bite' to them.
In a flat pan gently fry the onions and garlic till translucent then add the mince. Fry till browning and add the curry powder/paste and fry for two more mins. Add the frozen peas and a drop of water and continue cooking till the water is gone. Adjust the seasoning or any other flavours. Turn off the heat then leave to cool. Drain the potatoes and when cool add to the flat pan and mix into the meat.
Now the tricky bit, folding the samosas:
https://www.youtube.com/watch?v=jHIcEKy6ihU
or
https://www.youtube.com/watch?v=4alDsqqTlFk
use flour/water paste to seal the last fold.
Method 1 is the tidiest, 2. the quickest. I prefer method 1, both make slightly bigger than party sized samosas.
To cook them put oil in a frying pan, just enough to come half way up a samosa. Fry gently on both sides, in batches, till golden brown and heated through. Contrary to the popular belief samosas are not deep fried.
Eat hot or cold.
Equal volume of frozen peas
250g minced beef
4 sheets of 30cm spring roll wrapers cut into quarter strips lengthwise
1 dsp Madras/Vinderloo curry paste or 1.5 dsp of curry powder
1 dsp tomato purée
1/2 medium onion finely sliced
1 grated garlic clove
Oil
Salt
Place the potatoes in a pan of boiling salted water and cook till just about done. They still need a 'bite' to them.
In a flat pan gently fry the onions and garlic till translucent then add the mince. Fry till browning and add the curry powder/paste and fry for two more mins. Add the frozen peas and a drop of water and continue cooking till the water is gone. Adjust the seasoning or any other flavours. Turn off the heat then leave to cool. Drain the potatoes and when cool add to the flat pan and mix into the meat.
Now the tricky bit, folding the samosas:
https://www.youtube.com/watch?v=jHIcEKy6ihU
or
https://www.youtube.com/watch?v=4alDsqqTlFk
use flour/water paste to seal the last fold.
Method 1 is the tidiest, 2. the quickest. I prefer method 1, both make slightly bigger than party sized samosas.
To cook them put oil in a frying pan, just enough to come half way up a samosa. Fry gently on both sides, in batches, till golden brown and heated through. Contrary to the popular belief samosas are not deep fried.
Eat hot or cold.