Samosas (Stuffed Savoury Pastries) recipe
information
These spicy little pastries are served both as picnic or other snacks, or as part of a meal in India. This version contains meat, but a selection of finely chopped vegetables can be substituted if you prefer.
for the Pastry
225 g (8 oz) 2 cupsFlour
1/2 tsp Salt
25 g (1 oz) 2 Tbs Butter
50 - 75 ml (2 - 3 fl oz) 1/2 to 3/8 cupWater
1/2 tsp Salt
25 g (1 oz) 2 Tbs Butter
50 - 75 ml (2 - 3 fl oz) 1/2 to 3/8 cupWater
for the Filling
25 g (1 oz) 2 Tbs Butter
1 Small onion, finely chopped
2 Garlic cloves, crushed
2 Green chillis, chopped
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
1/2 tsp Turmeric
1/2 tsp Hot chilli powder
350 g (12 oz) Lean minced (ground) beef
1 tsp Salt
2 tsp Garam masala
Juice of 1/2 lemon
Sufficient vegetable oil for deep-frying
1 Small onion, finely chopped
2 Garlic cloves, crushed
2 Green chillis, chopped
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
1/2 tsp Turmeric
1/2 tsp Hot chilli powder
350 g (12 oz) Lean minced (ground) beef
1 tsp Salt
2 tsp Garam masala
Juice of 1/2 lemon
Sufficient vegetable oil for deep-frying
method
1. First make the pastry. Sift the flour and salt into a bowl. Add the butter, cut into small pieces, and rub it into the flour until the mixture resembles fine breadcrumbs. Pour in 50 ml( 2 fl oz) 1/4 cup of water and mix with a knife to a smooth dough. Add a little more water if the dough looks too dry. Pat the dough into a ball and turn it out on to a lightly floured surface. Knead it well for 10 minutes, or until the dough is smooth and elastic. Return the dough to the bowl, cover and set aside while you make the filling.
2. Melt the butter in a frying-pan. Add the onion, garlic, chillis and ginger and fry until the onion is golden brown. Stir in the turmeric and chilli powder, then the meat and salt. Cook, stirring constantly, until the meat is cooked through and all the moisture has been absorbed. Stir in the garam masala and lemon juice and cook for a further 5 minutes. Remove the pan from the heat and set aside to cool.
3. Divide the dough into 15 equal portions. Roll each portion into a ball. Flatten each ball and roll out to a circle about 10 cm (4 in) in diameter. Cut each circle in half. Dampen the cut edges of each semi-circle with water and shape them into cones. Fill the cones with a little of the filling, dampen the top and bottom edges of the cones and pinch together to seal. Set aside.
4. Fill a deep-frying pan one third full with oil and heat until it reaches 185°C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds.
5. Carefully lower the samosas into the oil, a few at a time, and fry them for 2 to 3 minutes, or Until they are golden brown. Remove from the oil and drain on kitchen towels.
6. Pile on to a warmed serving dish and serve at once.
2. Melt the butter in a frying-pan. Add the onion, garlic, chillis and ginger and fry until the onion is golden brown. Stir in the turmeric and chilli powder, then the meat and salt. Cook, stirring constantly, until the meat is cooked through and all the moisture has been absorbed. Stir in the garam masala and lemon juice and cook for a further 5 minutes. Remove the pan from the heat and set aside to cool.
3. Divide the dough into 15 equal portions. Roll each portion into a ball. Flatten each ball and roll out to a circle about 10 cm (4 in) in diameter. Cut each circle in half. Dampen the cut edges of each semi-circle with water and shape them into cones. Fill the cones with a little of the filling, dampen the top and bottom edges of the cones and pinch together to seal. Set aside.
4. Fill a deep-frying pan one third full with oil and heat until it reaches 185°C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds.
5. Carefully lower the samosas into the oil, a few at a time, and fry them for 2 to 3 minutes, or Until they are golden brown. Remove from the oil and drain on kitchen towels.
6. Pile on to a warmed serving dish and serve at once.
serving amount
30 samosas
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