Beef Samosas
"This is a combination of a few recipes. I used frozen puff pastry but had tons of filling left over so I would guess you need 3 packages of puff pastry for this."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1⁄2 lb extra lean ground beef
- 1 potato, small dice, boiled
- 1⁄2 cup chopped yellow onion
- 1 cup frozen mixed peas and carrots
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon garam masala
- 1⁄4 cup water
- 1 sheet puff pastry
- 1 egg, beaten
directions
- Preheat oven to 400 degrees.
- In a pan, brown ground beef over medium heat. While cooking use a spoon to make the pieces of beef as small as possible. Add onion and frozen peas and carrots. Cook 3 minutes.
- Add potatoes. Stir in chili powder, turmeric and garam masala. Pour water over the top and continue cooking for 3-4 minutes or until water is absorbed. Stirring occasionally. Remove from heat.
- Roll puff pastry into a 18" x 12 inches rectangle. Cut into 8 even rectangles. Place 2 tablespoons of mixture in the center of each rectangle. Fold one side over the top of the filling and bring it to the other side. Use a fork to press down edges to seal. Brush each samosa with egg wash. Sprinkle with kosher salt.
- Spray a baking sheet with non-stick spray or line sheet with parchment paper. Place filled samosas on the prepared sheet. Bake for 12-15 minutes or until golden brown.
- Serve hot.
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Reviews
-
I like the bare bones of this recipe, but if you add about 1/2 a tsp of minced ginger and garlic respectively it will greatly improve the aroma of the mix. <br/>I like to add about a tblsp of vinegar before the end to bring out all the flavors. <br/>Some chopped cilantro at the end gives it a nice fresh touch.<br/>If you don't mind the added oil calories from frying, I used eggroll( not spring roll too crumbly) wraps cut in half and then rolled up into a cone shape, placing filling in and closing up for the triangle shape, with water to close them up. The lovely crunchiness lends to the enjoyment of the snack. <br/>A trick that I learned in Africa was serving them with a wedge of lemon to squeeze into the samosa, which intensifies and truly brings out the flavors. ENJOY!!
