Beef mince samoosas

Beef
 

Recipe from: 6/1/2006 12:00:00 AM
Preparation time: 20
Cooking time: 10
 
 

Ingredients

 
  • 500g beef,minced or 500g chopped mixed vegetables
  • 15ml (1T) butter
  • 1 bunch spring onions, chopped
  • 5ml (1 tsp) crushed garlic
  • 10ml (2 tsp) ground coriander
  • 0
    5ml (1 tsp) cumin
  • 5ml (1 tsp) garam masala
  • 0
    3ml (1/2 tsp) turmeric
  • Pinch salt
  • Ready-made pur (samoosa pastry), defrosted
  • Flour
  • Water
  • Oil for deep-frying
Servings: Change Serving
 
 

Method

 
1.In a saucepan, melt butter over a medium heat. Sauté spring onions and garlic until onions are cooked and translucent. Add mince or vegetables and cook until browned. Add spices and cook for a further 5 minutes. Leave to cool.
2.Take one strip of pastry and cover the rest with damp cloth. Fold the first corner of each samoosa at an angle, then fold again to form a triangle. Open the triangle and fill with mince.
3.Mix flour with water to formapaste and spread on the pastry.Wrap tightly. Fold the triangle at an angle, until only a small part of pastry is left.
4.Heat oil in a pan and fry samoosas until golden-brown. Remove from pan with a slotted spoon and place on a paper towel to drain excess oil. Serve with sweet and sour sauce or chilli sauce.
 

Read more on: deep-fry  |  beef
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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