Beef Samosas

I was given this recipe by Greg Lankin many years ago. We used this as a bar snack at Pipers Pub in Antigonish when I worked there. The filling can be made ahead and cooled. It is much easier to spoon on to your dough when chilled.

Beef Samosas

Dough

4 cups flour

1/2 tsp salt

2 tbsp butter melted

Filling

2 tbsp butter

1 onion finely diced

garlic 2 cloves crushed and minced

2 jalapeno peppers, finely diced

2 tbsp grated fresh ginger

1/2 tsp tumeric

1/2 tsp chili powder

1/2 tsp cumin

1 tsp salt

2 tsp curry powder

1 tbsp tamarind paste ( substitute juice from 1 lemon)

Dough Directions

Add the melted butter to the water. Mix all the dough ingredients well knead lightly until the dough starts to break. the dough should be flexible and almost like warm playdough. Cover and let set. After it sets for at least 30 minutes. If kneading by hand, go until your arms are ready to fall off. If you are using a mixer 5 minutes at slow speed. Separate in 2 balls to make it easier to work with. Cover and let rest until you are ready to use it.

Filling

Place the butter in a pan. When melted add the onion, garlic, jalapeno, and ginger. Sauté until the onion is starting to turn clear. Add all the spices and fry gently.

Add the ground beef to the pan and fry until cooked. Add the tamarind paste or lemon juice and stir in.

Remove from the heat and let cool.

Take the dough and roll it out thin. Punch out 3 inch circles (the largest biscuit cutter in a set is usually 3 inches)

Spoon filling into the center on the dough circles. With a pastry brush, paint the edges with a bit of water. fold over and pinch closed.

These will freeze raw if you make too many. Place on a cookie sheet and place in the freezer until solid. When frozen place them in a freezer bag until needed.

Fry in oil until brown on the outside, flip and brown the other side.