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Samosas de carne

Meat Samosa

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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4
Cuisine: India
Calories: 280
Ingredients Method Notes

Ingredients
  

  • For the filling:
  • 250 gr. minced meat
  • 1 medium onion cut into small pieces
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground black pepper
  • 2 tablespoons fresh coriander leaves finely chopped
  • 1 fresh green chilli finely chopped
  • 2 teaspoons of corn-starch or all-purpose flour to bind the filling
For the Samosas:
  • Phyllo pastry
  • 3 tablespoons flour to make a paste
  • Oil for frying

Method
 

  1. Preparation of the filling:
  2. Heat the oil in a frying pan. Add the minced meat, ginger-garlic paste, salt, and all the spices.
  3. Fry the meat for a few minutes and add water (about half a cup). Cook the meat over medium heat.
  4. When the water has been absorbed, add the chopped onion and coriander. Sauté for a few minutes until the onion becomes transparent.
  5. Add flour to this mixture and fry for another minute. The flour helps to bind the mixture and so it will be easier when stuffing.
Preparation of the Samosas:
  1. Place a Phyllo pastry and cut into 3 strips about 6-7cm wide.
  2. Mix the flour with a little bit of water to make a paste. This paste will serve to seal the pastry.
  3. Take a corner of a phyllo strip and fold it to form a cone (like the photo of the steps). With a spoon put the filling inside and push it in. Fold the rest of the strip until forming a triangle (see photo). When you reach the end of the strip, spread a little flour paste onto the edges and seal well. Set aside and cover it with a damp kitchen towel or plastic wrap. Continue with the remaining Samosas.
  4. When you have all the Samosas ready, fry them over medium-high heat until golden and crisp.
  5. Remove and allow them to drain the excess oil on a kitchen paper before serving.
  6. Serve them hot with Mint sauce or ketchup.

Notes

Tips and tricks:

  • For the filling, I use flour because it helps to bind the mixture that makes easier the filling process for the Samosas.
  • Phyllo pastry dries very fast, so you have to make sure to cover them with a damp kitchen towel or plastic wrap while making the Samosas.
  • This time I use Phyllo pastry which I usually buy from the Asian store. I find them more flexible and stretchier which makes it easy to fold the Samosa in comparison with the usual Phyllo pastry that we find in the supermarkets.
  • I have another Samosa recipe with the regular Phyllo pastry where I explain how to fold and filled the Samosas without breaking.
  • Also, you can make homemade Samosa dough. You can find how to make it in my recipe “vegetable Samosa”.