Beef Samosa

Marlitt's Note:

These are easy a little time consuming but worth it. Make a spicy beef packet, great for potluck or finger food snack. Brought them to a get together and everyone enjoyed them told me I could make them again. This is a recipe I got from another site made a few changes to suit what I had on hand.

• Total Time: 1 hrs 20 mins
• Prep Time: 40 mins
• Cook Time: 40 mins

Ingredients:

Yield: 50 pieces

• 3 large potatoes , peeled and diced
• 1 cup frozen peas
• 2 tablespoons vegetable oil
• ½ teaspoon cumin seed
• 1 bay leaf
• 2 large onions , finely chopped
• 1 lb ground beef
• 4 garlic cloves , crushed
• ½ teaspoon fresh gingerroot
• ½ teaspoon ground black pepper
• 1 ½ teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon cayenne pepper
• 1 quart oil (for deep frying)
• 2 eggs
• ¼ cup cold water
• 50 egg roll wraps
• ¾ cup sweet chili sauce, mango chutney or ¾ cup plum sauce

Directions:

1. In a medium saucepan bring some lightly salted water to boil for potatoes.
2. Add potatoes and frozen peas.
3. Cook until potatoes are tender about 15 minutes.
4. Drain, set aside.
5. Heat oil in a large saucepan over medium-high heat.
6. Brown cumin seeds and bay leaf.
7. Add in onions and ground beef.
8. Saute until beef has all been browned and the onion is soft, about 5 minutes.
9. Add garlic, fresh ginger.
10. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, cayenne pepper and cardamom.
11. Stir in the potato mixture.
12. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
13. Remove bay leaves.
14. In the meantime, make an egg-wash beating the egg and water in a small bowl.
15. Heat oil in a large sauce pan or fryer on high to 350 degrees Fahrenheit.
16. Brush both sides of a spring roll wrapper with egg-wash.
17. In the corner of the wrapper place about 1 tablespoon of meat and potato mixture.
18. Fold wrapper into triangles, (There is usually a diagram on the spring roll wrapper package) pressing edges together making sure edges are sealed.
19. Fry until golden brown, in small batches, about 3 minutes.
20. Drain on paper towels and serve warm.
21. Can be eaten cold but taste better warm.
22. Use sweet chili sauce, mango chutney or plum sauce for dipping.

Reviews

[~*lil_miss_SBC*~]

The filling was really good, even my 1 year old ate two big samosas himself (we like ours with ketchup). One layer of phyllo was abit flimsy, so will use two layers next time. Thanks!

[ChezNicolette]

Wonderful recipe! I can't wait to make it again!

[BarbryT]

Many moons ago (OK, decades ago :-)) I visited a friend in England and tasted my first samosa. LOVED IT. And never have managed the taste again until tonight. No sauce or dip necessary. Clearly, I haven't mastered (heck, I haven't figured out!) the triangle fold but who cares?!?! These are delicious!