Name: Samoosas
Yield: 48 servings
Cuisine: Asian
Ingredients: 360.00 g flour cake; 5.00 ml salt; 325.00 ml water; 5.00 ml lemon juice; 60.00 ml flour cake; 25.00 ml water iced; 2.00 onion finely chopped; 2.00 garlic cloves, crushed; 10.00 ml fresh ginger crushed; oil; 500.00 g beef mince lean; 5.00 ml cumin ground; 5.00 ml coriander ground; 5.00 ml turmeric; salt

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Ingredients (15)

PASTRY

360.00 g	flour — cake
5.00 ml	salt
325.00 ml	water
5.00 ml	lemon juice
60.00 ml	flour — cake
25.00 ml	water — iced

MINCE FILLING

2.00	onion — finely chopped
2.00	garlic — cloves, crushed
10.00 ml	fresh ginger — crushed
	oil
500.00 g	beef mince — lean
5.00 ml	cumin — ground
5.00 ml	coriander — ground
5.00 ml	turmeric
	salt

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Method:

MINCE FILLING:
Sauté the onion, garlic and ginger in very little oil until soft. Add the mince and seasonings and fry lightly until pale brown and dry. Season to taste with salt. Cool the mixture well before using it to fill the samoosas.
PASTRY:
Blend the cake flour, salt, water and lemon juice to form a stiff but pliable dough. Roll into balls the size of golf balls. On a lightly floured surface, roll each half into a 2 mm thick round the size of a saucer. Place a round of pastry an a lightly floured surface. Brush the entire surface of the dough with oil, ensuring that it is well coated or the pastry layers will stick to each other. Sprinkle the surface of the pastry with flour. Place the next pastry round on top, brush with oil and sprinkle with flour. Repeat the layers until you have five layers stacked on top of each other. (Do not brush the base of the bottom round or the surface of the top round of pastry with oil.) On a lightly floured surface, roll the five stacked layers into a round about 30 cm in diameter. Heat a heavy-based pan on the stove. Do not add oil to the pan. Place the rolled-out pastry round in the pan and leave until small air bubbles form an the surface. Turn the pastry over and carefully remove the top layer. Start by peeling it loose at the edges. Set aside on a damp cloth. Turn the pastry over and heat again until small air bubbles form on the surface. Turn the pastry over and remove the top layer. Repeat until all the layers have been separated. Lightly wrap the pastry layers in the damp cloth to prevent them from drying out. (Repeat until all the pastry balls have been used.) Stack the pastry layers on top of each other and cut into 5 cm strips. Cut the edges evenly and place the strips under a damp cloth. To fold the samoosas: Place a strip of pastry in the palm of your hand. Fold one side over to form a triangle. Fold this triangle over to form a parcel. (Ensure that the side nearest your thumb is sealed or the filling will leak out.) Once you’ve mastered this step the rest is easy. Spoon a teaspoonful of the filling into each parcel and fold the pastry strip over. The strip will automatically lie in the direction you must fold it. Check once more that the corners are well sealed. Make a paste by blending 60 ml cake flour and water. Dab the loose end of the strip with the paste and secure it to the samoosas. Heat sufficient oil in a saucepan and deep-fry the samoosas until golden brown. Drain on paper towelling. Serve with chutney, lemon wedges and yoghurt dip, if desired. Deep-fry the remaining pieces of dough and serve as a snack.
Makes about 48 small samoosas.