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Samosas

Crisp golden triangles stuffed with spiced minced beef — the ones that vanish before they even reach the table.

Prep: 40 min Cooking: 15 min

I like them really crisp, so I use just one sheet and fry them until well golden — but it can be done differently.

Ingredients

  • The filling
  • 500 g minced beef
  • 3 onions (2 to 3)
  • 2 cloves garlic
  • 1 piece fresh ginger (2 cm)
  • 3 limes
  • 1 generous bunch of fresh parsley
  • 2 chillies (1 to 2, to taste)
  • spices: turmeric, cumin, curry
  • 15 brick pastry sheets
  • neutral oil + frying oil
  • The sealing paste
  • 3 tbsp flour
  • a splash of milk

Method

  1. Cook the minced beef in a large pan with a little neutral oil.
  2. Blend together the garlic, ginger, onions, chopped parsley and chillies.
  3. Add the mixture to the cooked meat and stir well to get an even filling.
  4. Add the spices to your taste — here, measuring by eye is a way of life.
  5. Add a little lime juice and oil to the mixture: the filling should not be too dry.
  6. Let it cool slightly.
  7. Mix a little milk into the flour to make a kind of glue.
  8. Cut the brick sheets into wider or narrower strips — wide for big samosas, narrow for small ones.
  9. Place a little filling and fold into triangles, folding one corner over to the opposite edge — seal the corners well, or the filling will escape while frying.
  10. Put them in the freezer for later, or just for a little while: it helps the pastry stick.
  11. Heat the frying oil and deep-fry the samosas until nicely golden.

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