Samosas page 3 of 3
Finely chop the carrots, celery, onion, garlic and ginger and gently fry in the ghee (or
clarified butter) until soft. Use a deep skillet or wok.
While this is happening grind the cinnamon, fenugreek and cloves to a coarse powder.
Now add the ground spices, turmeric, and finely chopped Jalapeños to the vegetables,
followed by the ground beef. Turn the heat up and break up the meat finely into the
other ingredients in the skillet stirring until a good ‘sizzle’ is going on. Now back the
heat off – add the tomato paste, wine and pepper and salt – cover and simmer for 30
minutes. Taste towards the end of the simmer to check salt/spicy hotness and adjust if
necessary. At this point the mixture will be reasonably dry – if it’s still a bit ‘soupy’ let
it simmer more uncovered. Leave the mixture to become cooler (in fact you can prepare
it well in advance) because it is not a good idea to put this filling into the pastry parcel
while it’s still hot.
When you’re happy with the result turn your attention to the pastry – which we hope you
remembered to defrost!
In the same way as making ravioli (for example) roll out the dough and using a cookie
cutter cut the shapes out for the samosas - or cut squares so that a corner to corner fold
will give you little triangular shapes…..or whatever way you want.
Put a small heap of the beef mixture into the center of half the pastry, wet the edges with
water to seal in the filling. The edges can be crimped to look good and the tops brushed
with egg wash to give them an attractive glaze.
Set them out onto parchment paper on a large cookie pan or directly onto the pan,
lightly oiled.
The final stage is essentially to follow the pastry manufacturers baking instructions –
then you’re done!
The samosas can be served hot or cold, with some other dish or alone as a snack.
Enjoy!
Method:
