Beef samosa

Perfect as accompaniment to your indian dishes or a starter with your green salads, samosa is really fun to make, once you’ve cracked how to fold it. After trying several times, watching YouTube on “how to fold brick pastry”, I finally found it my own..

 

Ingredients

Beef Samosa

500 grams ground beef
2 cloves of garlic
2 shallots
A bag of mix grated carrots and cabbages (if you can’t find it done, then 2 carrots and 1/4 of cabbage)
1 white leeks
1 teaspoon of cumin powder
A tablespoon of cayenne powder (if you like spicy)
salt and pepper
2 tablespoon of olive oil
2 bags of brick pastry
vegetable oil for frying

Homemade chillie sauce

2 medium tomatoes
2 red chillies (1 if you want to reduce the heat)
1 shallots
1 teaspoon of cayenne powder
salt and pepper
1 teaspoon of brown sugar
olive oil

Methods

Homemade Chillie Sauce
  1. Chop shallot and red chillies (or you can use food chopper if you have one)
  2. Chop tomatoes, set aside.
  3. Add olive oil on a sauce pan over medium heat. Add shallots and red chillies, cook until softened. Add cayenne powder, then season with salt and pepper.
  4. Add the tomatoes and sugar. Stir it well until it cook.
  5. You can put the sauce in the blender if you prefer to serve it like a purée. But, if you like it rough, you can serve it as it is.
Beef Samosa
  1. Chop shallots and garlic. Thinly slice the leek. Set aside
  2. Add olive oil on large sauté pan over medium heat. Add shallots, garlic and leek, cook until softened.
  3. Add ground beef, cumin powder, cayenne powder. Cook until it brown.
  4. Add carrot and cabbage. Stir it well and cook until there’s no water left from the mixture. (when you cook ground beef, there’s usually a beef broth comes out by cooking it)
  5. Season with salt and pepper. Make sure there’s no broth left from the mixture.
  6. Put one brick pastry on top of chopping board (the shape of brick pastry is usually round). Fold it into two (don’t follow internet by cutting it into two, I tried them and it failed, the one layer of brick pastry will be too thin to cover your beef mixture, so it breaks easily). The round part should be on the top, the line should be on the bottom.
  7. Add 2 tablespoon of beef mixture on the left side of the brick pastry, fold the round part to the bottom, and fold the left side to the top. Then continue to make a triangle.
  8. Put the vegetable oil on a frying pan over medium heat. Fry one side to another the samosa until it golden brown.
  9. Serve while it is hot with green lettuce or batavia salads.

 

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