Samosas

Ingredients:

The Dough:
3/4 cups flour
1/2 teaspoon salt
4 tbsp water
3 tbsp butter, cut into pieces
1/4 packet rapid rise yeast

Meat Filling:
1 lb ground lamb/beef
1 minced onion
3 cloves minced garlic
1 bunch chopped coriander
1 bunch chopped mint
2 tbsp ground coriander
2 tbsp ground cumin
2 tbsp ground ginger (fresh)
2 tbsp mustard seeds
salt & pepper to taste
olive oil

Potato Filling:
2 large potatoes
1 tablespoon butter
1 cup minced onion
2 cloves garlic, minced
1 tbsp grated ginger
1 tsp mustard seeds
1 tsp ground coriander
3/4 tsp salt
1 ½ cups frozen green peas
2 tbsp lemon juice
Cayenne, to taste

These Dipping Sauces are a must:

   Sweet and Sour Chile                Mint Cilantro Chutney

Instructions:

Dough:

Sift the flour and salt into a large mixing bowl. Add the butter and rub it into the flour until the mixture resembles fine bread crumbs. Pour the water and mix with a fork to form a dough. Pat the dough into a ball and knead for 5 minutes, or until the dough is smooth. Add a little flour if the dough is sticky, cover, and set aside to rise.

Meat Filling:

Heat oil and add onions to brown. Add garlic, ginger, and spices. Blend and brown all ingredients (about 5 mins). Add meat. Keep mixing and smash to keep meat from clumping (about 10 mins).

Potato Filling:

Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside. Melt butter and add onion, garlic, ginger, mustard seeds, coriander, and salt. Sauté over medium heat about 8 to 10 minutes, or until onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.

Assembly:

Heat oil to medium-high Flour a clean surface, and, one by one, roll 1-inch balls of dough into 5-inch circles, using a rolling pin. Place approximately 1 1/2 tablespoons filling in the center of each circle, and fold over, just like a turnover. Brush inside edges with water to stick and crimp with fork. Fry until golden brown and remove to a paper towel to soak up oil.

 

George Christidis