Samosas
Beef, pine nuts and wonton wrapper deep-fried until golden and spiced with garam masala and cumin for a South Asian starter.
1 hr 4 min · Serves 20 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 4 min · 64 min total
- medium
- 1
Heat oil in a fairly large skillet. Brown garlic and onions a bit (3-4 minutes or until translucent).
- 2
Add beef, season with salt and pepper to taste, and brown. Drain off grease. Add lemon juice, water, garam masala, mint, and cumin.
- 3
Stir to combine and simmer until liquid has mostly evaporated. Add pine nuts and stir to combine.
- 4
Cook 2 minutes, remove from heat and allow to slightly cool. Fill pastry with meat mixture, and seal edges by moistening the edges with water and pinching the edges together.
- 5
Heat oil over med-high heat. Brown the samosas, turning frequently until golden, about 4 minutes total.
- 6
Drain on paper towels. Samosas may be frozen either before or after deep frying. If freezing before, thaw and then deep fry as above.
- 7
If freezing after frying, thaw and reheat in 350º oven until heated through, about 10 minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
