Beef samosas with peas and potatoes

Ingredients

• 7 ounce (200g) plain all purpose flour
• 1 1/2 tablespoons sunflower / canola oil
• 2/5 (or 0.4) cup (100 ml) water
• 1/2 teaspoon salt
• 9 ounce (250g) ground beef
• 1 large onion (finely diced)
• 1 large tomato (finely diced)
• 2 cups potato (cut into 1cm dice)
• 3/4 cup frozen peas (approximately)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 2 teaspoons garam masala
• 1 teaspoon dried chili flakes (or to taste)
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt (to taste)
• 2 cups sunflower/canola oil (approximately (for frying))
• fresh coriander (for garnish)

Instructions

1. 1

   --- Pastry ---

2. 2

   Place the flour, salt, and oil in a mixing bowl and add most of the water.

3. 3

   Mix thoroughly to combine. Then tip out onto a work surface and knead until it all comes together in a soft ball. If you find you need more water, add a tablespoon at a time until the dough is a nice soft consistency without being sticky.

4. 4

   Cover the dough with a clean cloth and leave to rest while you prepare the filling

5. 5

   --- Filling ---

6. 6

   Fry the diced onions gently in a little sunflower oil until they start to turn translucent.

7. 7

   Add the spices and continue to fry over a low heat, stirring continuously, until the onions are well coated with the spices.

8. 8

   Add the ground beef and continue to fry with the onions until the beef is completely separate and crumbly and no longer pink.

9. 9

   Add the chopped tomato. Cover with a lid and allow to steam over a low heat until the tomato starts to disintegrate.

10. 10

    Place the chopped potato into a microwave safe bowl, sprinkle with a small amount of salt, cover with a lid and microwave on full power for 4 minutes until the potato is soft and cooked through.

11. 11

    Mix the cooked potato into the meat and add the frozen peas. Heat until the peas have defrosted.

12. 12

    Leave to cool before filling the samosas.

13. 13

    --- Assembly ---

14. 14

    Divide the pastry into 6 equal pieces and roll each piece into a ball.

15. 15

    Flatten one of the balls with a rolling pin and then roll out into a circular shape.

16. 16

    Place the circle of dough into a hot dry frying pan for 5 seconds until it just starts to harden.

17. 17

    Repeat until all the balls have been used and you have 6 circles.

18. 18

    Make a glue by mixing 2 tablespoons of flour with a little water. The consistency should be that of thick yoghurt.

19. 19

    Cut one of the circles in half to form two semi-circles.

20. 20

    Using your finger, spread some of the glue along half of the cut edge of one of the semi circles. Now form the semi-circle into a cone-shape, overlapping the glued edge. Press together to stick. See post for images illustrating this technique.

21. 21

    Spoon some of the filling into the cone and fill to about 1/2" from the top. Press the filling well down into the cone.

22. 22

    Once again using your finger, smear a little of the glue around the inside edge of the top of the cone and then press the edges together to seal and form a triangular shape.

23. 23

    Repeat until all 12 samosas have been filled and sealed.

24. 24

    --- Frying ---

25. 25

    Place about 2 cups of sunflower/canola oil in a frying pan and allow it to heat on the stovetop. The oil will be hot enough when a small pieces of dough sizzles and rises to the surface. Don't allow the oil to become too hot or the samosas will burn on the outside before the pastry has had a chance to cook.

26. 26

    Fry the samosas in batches until they are golden brown on one side (about 5 minutes)

27. 27

    Turn the samosas over with a spatula and allow the other side to brown (about 5 minutes)

28. 28

    Remove from the hot oil and drain on kitchen paper.

29. 29

    Repeat until all the samosas have been cooked.

30. 30

    Garnish which chopped fresh coriander and serve hot with your favourite dipping sauce.