The result, very full & satisfied tummies ;)
Minced Beef ( only because I had some left over, but you could use any meat)
Garam Masala, Cumin, Coriander
Filo Pastry (bought a box of filo sheets from the supermarket & popped them in the fridge)
- Wash Mince
- Peel & dice potato into small cubes
- Peel, de seed & dice red pepper into small cubes
- Peel, slice & dice carrot into small cubes
- Top, tail, & peel red onion, slice & dice into small cubes
- Peel, crush , slice & dice garlic
- Boil kettle then add the boiling water to a bowl, add pinch of salt then add the cubed potatoes & blanch
- Add drizzle of oil to a small cauldron, heat & add mince & garlic .
- Once mince is browned add onions, stir & cook
- Add the blanched potatoes, mix in
- Add the remaining vegetables add some boiling stock
- Stir & leave to cook whilst preparing the filo sheets
- Allow to cool once sheets are placed open ready for filling.
As this was the first time I'd made samosas, I decided to make them the night before we were having the curry (we were also having friends around for dinner) so if they were a huge disaster I could just forget about them & enjoy our evening but if they were a huge success (ie they looked reasonable & edible) I'd simply freeze them then cook them fresh the following night. Unfortunately my camera battery ran out before I created the little triangular parcels so we have a
( perhaps just as well as they were put together in quite a fashion of their own :)
- Then I placed two - or three depending upon how well I wrapped - sheets of filo on the works surface
- Using a table spoon I then placed a spoonful of filling in a corner of the sheet
- Then I folded the pastry over the filling, turning & sealing the ends with milk.
- I make the parcel into a triangular shape which is created naturally by turning the parcel over one way then another. Remember to seal as you go with a little milk on a pastry brush.
- *at this point I popped mine into the freezer to cook the following night*
- Add to shallow pan of hot oil, turn & cook continuously until brown & piping hot
- Drain excess oil off by blotting into some kitchen roll
- Serve immediately
*The following night I removed the samosas from the freezer & cooked immediately
- Served them with natural yogurt, pickles, chutneys, poppadoms & onion bhaji's as our starter. They were absolutely yummy & quite an authentic flavoured (I must get a camera that can be used at night :) Everyone enjoyed them.
|Chutneys, Pickles & Yogurts|