Samoosas tartare

Recipe from: 8/16/2007 12:00:00 AM

Ingredients 16
Servings 6
Time 25

Ingredients

  • Pastry:
  • 750
    ml
    cake flour
  • 5
    ml
    salt
  • 60
    g
    butter
  • 160
    ml
    cold water
  • Filling:
  • 500
    g
    beef fillet or sirloin, chopped
  • 30
    ml
    Dijon mustard
  • 15
    ml
    Worcester sauce
  • Tabasco sauce to taste
  • 8
    spring onions, finely chopped
  • 45
    ml
    drained capers
  • 50
    ml
    canola oil
  • 15
    ml
    finely chopped parsley
  • salt and freshly ground black pepper
  • 30
    ml
    Cognac or brandy (optional)
 

Method

15
 
Pastry:
Sift together the flour and salt in a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the cold water in one go and mix well. Turn out the pastry on a floured surface and knead for 10 minutes or until smooth and elastic. Put the dough in a clean bowl, cover with clingfilm and leave in a cool place for 60 minutes.
Filling:
Mix all the ingredients until just blended, taking care not to overmix or they?ll form a solid mass. Divide the dough in half and roll out each half as thinly as possible on a floured surface. Cut out 12 circles, each 10 cm in diameter, and cover them with a damp cloth to prevent the pastry drying out while making the samoosas. Divide the filling among 6 of the pastry circles. Moisten the pastry edges with water and cover the tartare mixture with the remaining pastry circles. Press the edges together to seal.
To Cook:
Heat enough oil for deep-frying in a saucepan and fry the samoosas one by one for about 2 minutes or until golden brown. Drain on paper towels and serve with a fresh salad.
 

Read more on: deep-fry  |  beef
 

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