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Beef Samosas

Beef Samosas - Parents Canada

Indian-spiced meat pies you can hold in your hand are perfect for doling out on the street – or in your kitchen. They make a great portable lunch (pack a little container of chutney for dipping), couch snack or mini meal-to-go.

Beef samosas

Beef Samosas (Filling):

canola oil, for cooking
1 lb (454 g) lean ground beef
1 small onion, finely chopped
2 green onions, chopped
1 garlic clove, crushed
1 tbsp (15 ml) grated fresh ginger
1 tbsp (15 ml) lime juice
1 tsp (5 ml) cumin
1 tsp (5 ml) garam masala
1/2 tsp (2 ml) salt
1/2 bunch chopped fresh cilantro
1/2 cup (125 ml) frozen peas, thawed (optional)
2 tbsp all-purpose flour
1 pkg. samosa or spring roll wrappers, thawed if frozen

Drizzle some oil into a large, heavy skillet set over medium high heat. Cook the beef and onion, breaking the meat up with a spoon, until it’s no longer pink. Add the green onions, garlic, ginger, lime juice, cumin, garam masala and salt, and cook for another minute. Remove from heat and stir in the cilantro.

In a small dish, stir together the flour with a few drops of water to form a paste. To fill the samosas, lay a wrapper on your work surface and fold over one short end to form an equilateral triangle. Fold it over again to form a pocket (the same size) and fill the pocket with a spoonful of filling, then keep folding back and forth, maintaining the triangle shape, until you get to the end of the wrapper. Dip your finger in the paste and use it to seal the flap closed, and fill any holes in the tips of the three corners so that the oil can’t seep in as they cook.

Heat a couple inches of oil in a heavy pot set over medium-high heat until hot but not smoking. Fry a few samosas at a time, without crowding the pot, flipping as necessary as they turn golden. Transfer with tongs or a slotted spoon to paper towels to drain. (Or, brush the samosas with oil and bake them at 400°F for about 20 minutes, turning once or twice, until golden.)

Serve warm, with chutney for dipping. Makes about 18 samosas.

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