Name: Samoosas tartare
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 750.00 ml flour cake; 5.00 ml salt; 60.00 g butter; 160.00 ml water cold; 500.00 g beef fillet or sirloin; 30.00 ml Dijon mustard; 15.00 ml Worcestershire sauce; 0.00 Tabasco sauce to taste; 8.00 spring onions finely chopped; 45.00 ml capers drained; 50.00 ml canola oil; 15.00 ml fresh parsley chopped; 0.00 sea salt and freshly ground black pepper; 30.00 ml cognac or brandy

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Ingredients (14)

Pastry:

750.00 ml	flour — cake
5.00 ml	salt
60.00 g	butter
160.00 ml	water — cold

Filling:

500.00 g	beef — fillet or sirloin
30.00 ml	Dijon mustard
15.00 ml	Worcestershire sauce
0.00	Tabasco sauce — to taste
8.00	spring onions — finely chopped
45.00 ml	capers — drained
50.00 ml	canola oil
15.00 ml	fresh parsley — chopped
0.00	sea salt and freshly ground black pepper
30.00 ml	cognac — or brandy

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Method:

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.