Sunday, 13 July 2014

Samosas filled with a minced meat mixture

It has been a while since I uploaded a recipe, and I have to put my hands up and plead guilty! I am sorry, no excuses, other than its been a very busy couple of weekends, and although I have cooked a few things, I just haven't had the chance to upload them. 

So, to try and make up for it, here is a recipe for some delicious minced meat samosas. I have been using this filling since wayyyy back, and mashAllah the family love it. It isn't difficult to make at all, and you can pack them nicely and keep them in the freezer for future frying (or baking if you so wish).



  • Skill level: Easy (even wrapping the samosa isn't difficult)
  • Makes: 90 samosas 
  • Prep time: 1 hour (including wrapping the samosas)
  • Cooking time: A few mins either side
What you will need:

5 medium potatoes, peeled and cut into small cubes
400g frozen peas
3 tbsp vegetable oil
15 small onions, peeled and chopped
1kg minced meat
1 tbsp poppy seeds 
3/4 tbsp salt
1/2 tbsp black pepper
1/2 tbsp garam masala
1 tbsp dry coriander powder
1/2 tbsp turmeric
1/2 tbsp ginger powder
1/4 tsp chilli powder (increase as desired)
90 filo pastry samosa sheets (or filo pastry cut into rectangular strips)

How to make:

1) Add the potatoes into a pot of boiling water, with a sprinkle of salt, and leave over medium heat until the potatoes are beginning to soften (leave for at least 15-20 mins). Half way, add the peas to the pot of boiling potatoes

2) In a large pot, heat the vegetable oil over medium heat. Add the onions and fry until they start to become translucent in colour (i.e. from white to slightly transparent colour), atleast 10-15 mins

3) Add the minced meat, and leave until the meat cooks and changes colour, with the juices starting to dry up

4) Add the poppy seeds, salt, black pepper, garam masala, coriander powder, turmeric, ginger powder and chilli powder, and mix well

5) Drain the potatoes and peas, then add to the meat mix and gently fold until all is well incorporated. Take off the heat and leave to slightly cool before using

6) Place the filo pastry, a sheet at a time, and place a tbsp of filling into the corner. I have made a video below to show how I like to fold the samosas, but there are many ways to fold them. This version I find to be quite easy. (Mix a tbsp of flour with a few tsps of water to make the 'glue' for the samosa. This is optional though)


video



7) You may either deep or shallow fry, either way, make sure the oil is hot before placing the samosa. When the colour becomes lightly golden, turn the samosa over. Once done, remove the samosa and place onto kitchen paper to absorb the excess oil. (You may wish to bake the samosas, place onto a greased oven tray, and lightly brush with oil, before placing into a hot oven until lightly golden)







Ta daa! There were once samosas, then before you could blink, the samosas were gone! Yep, don't blame anyone for gobbling down your samosas so fast. Enjoyyyy :)

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