Beef And Vegetable Samosas Recipe 425 Food

BEEF SAMOSAS

Steps:

• Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
• In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
• Heat oil in a large, heavy saucepan over high heat.
• Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
• In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

BEEF AND VEGETABLE SAMOSAS RECIPE - (4.2/5)

Steps:

• Heat oil in a frying pan over medium heat. Add onion and salt. Cook, stirring, for 5 minutes or until onion is very soft. Increase heat to high. Add cumin seeds, turmeric, chilli powder and garlic. Cook, stirring, for 1 minute or until aromatic. Add mince. Cook, stirring, for 5 minutes or until browned. Place potatoes into a shallow microwave safe dish. Cover. Microwave on HIGH (100%) power for 5 minutes or until just tender. Drain. Roughly mash. Add potato to mince mixture. Mix well to combine. Transfer filling to a bowl. Set aside to cool completely. Stir in lemon juice and coriander. Preheat oven to 200C. Line a large baking tray with baking paper. Cut each sheet of pastry into 4 squares. Spoon filling into centre of each square. Fold each square in half on the diagonal to form a triangle. Use a fork to press pastry edges together to seal. Place onto prepared tray. Brush with egg. Bake for 18 to 20 minutes or until golden. Serve with green salad.

VEGETABLE CURRY SAMOSAS

Steps:

• Heat oil in a large frying pan over medium heat. Add onion, curry powder, mustard seeds, and cumin seeds; cook for 3 minutes. Add broth and potatoes; cook until tender, 3 to 5 minutes. Add carrot and peas, cook 2 minutes more. Remove from heat and allow filling to cool.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Roll puff pastry out on a work surface and cut into 16 thin rounds. Place 2 to 3 tablespoons of filling on each round. Cover edges of pastry with beaten egg and press edges together using a fork to close. Place samosas on the prepared baking sheet.
• Bake in the preheated oven until pastry is puffed and golden brown, 12 to 15 minutes.
• While samosas are baking, combine mayonnaise, sour cream, sugar, lemon juice, horseradish, curry powder, salt, and pepper in a bowl. Cover and refrigerate sauce until needed. Serve with samosas.

TRADITIONAL BEEF SAMOSAS

Steps:

• Heat a large skillet over medium heat. Add ground beef, onion, and garlic; cook until beef is browned and crumbly, 5 to 7 minutes. Reduce heat to low.
• Mix in coriander, cumin, salt, turmeric, chile powder, and ginger. Add peas and water; bring to boil. Cover and simmer, stirring occasionally, about 25 minutes. Uncover and cook over medium heat, stirring frequently, until any remaining liquid evaporates.
• Stir jalapenos and garam masala into the beef mixture. Remove from heat and stir in lemon juice; let cool until safe to handle, at least 15 minutes.
• Drop about 1 tablespoon of the beef mixture onto the center of a wonton wrapper. Moisten edges with water, fold them over the filling, and seal. Repeat with remaining filling and wonton wrappers.
• Heat about 1/2 inch oil in a large saucepan over medium-high heat. Add samosas in batches; fry until browned, 1 to 2 inches per side.

BEEF SAMOSAS

Steps:

• Preheat oven to 400 degrees.
• In a pan, brown ground beef over medium heat. While cooking use a spoon to make the pieces of beef as small as possible. Add onion and frozen peas and carrots. Cook 3 minutes.
• Add potatoes. Stir in chili powder, turmeric and garam masala. Pour water over the top and continue cooking for 3-4 minutes or until water is absorbed. Stirring occasionally. Remove from heat.
• Roll puff pastry into a 18" x 12 inches rectangle. Cut into 8 even rectangles. Place 2 tablespoons of mixture in the center of each rectangle. Fold one side over the top of the filling and bring it to the other side. Use a fork to press down edges to seal. Brush each samosa with egg wash. Sprinkle with kosher salt.
• Spray a baking sheet with non-stick spray or line sheet with parchment paper. Place filled samosas on the prepared sheet. Bake for 12-15 minutes or until golden brown.
• Serve hot.

VEGETABLE SAMOSAS

Steps:

• Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 1/4 cup of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, a tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour.
• While the dough is resting, make the filling. Peel the potatoes and cut into small dice. Heat 1/4 cup of ghee in a medium skillet and add the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add the ginger, chile, coriander, garam masala, and cumin seeds and cook until the spices are fragrant, about 2 minutes. Add the potatoes, 1 teaspoon of the remaining salt, and 1/8 teaspoon of the pepper and cook, stirring, until well combined, about 6 minutes. Add the peas and 3 tablespoons of the cilantro and set aside to cool completely.
• While the filling is cooking, make the yogurt dipping sauce by combining the yogurt, remaining tablespoon of cilantro, mint, green onion, lemon juice, remaining 1/4 teaspoon of salt and remaining 1/8 teaspoon of pepper and stir to combine. Set aside, refrigerated, until ready to serve the samosas.
• Divide the samosa dough into 10 portions and roll each piece of dough into a circle about 5 inches in diameter. Cut each circle in half. Lightly moisten the straight edge of each half circle and press together to seal; you should now have a cone-shaped portion of dough. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and then moisten the remaining edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling.
• When you are ready to fry the samosas, heat a large saucepan filled at least 2 inches with oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, about 4 minutes. (Note: these will float to the surface of the oil long before they are ready to be removed; make certain to cook them until the pastry is crispy and golden brown.) Remove using a slotted spoon and transfer to a paper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the yogurt dipping sauce and your favorite chutney.

VEGETABLE SAMOSAS

Steps:

• To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
• To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.
• Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.
• Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.
• Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.

SPICY BEEF SAMOSAS

Steps:

• In a big nonstick skillet, saute onion, bell pepper, ground beef, curry powder, cumin, salt, and pepper in olive oil until lightly browned.
• Add in water; simmer, covered, until meat is cooked through.
• Remove from heat and let cool.
• Fold in the chopped boiled egg, raisins, and mint.
• Preheat oven to 375°.
• Roll out 1 puff pastry sheet on a lightly floured surface to 14x10 inch rectangle.
• Cut pastry with either a fluted dough press or cookie cutter to make eight 3 ½ inch circles.
• Repeat with second sheet of puff pastry.
• While holding 1 circle at a time in your hand, spoon 1 teaspoon of meat mixture into the middle.
• Fold pastry in half and secure the circle by pressing the edges together with a fork to make a seal.
• Repeat with remaining ingredients.
• Place samosas on a baking sheet lined with parchment paper; brush the tops with egg.
• Bake for about 20-22 minutes or until pastry is well puffed and golden.
• Remove from oven, let cool, then serve.

BEEF WONTON SAMOSAS

Steps:

• Bring a medium saucepan of lightly salted water to a boil.
• Stir in potatoes and peas.
• Cook until potatoes are tender but still firm, about 15 minutes.
• Drain, mash together and set aside.
• In a large saucepan over medium high heat, heat the oil.
• Brown cumin seeds and bay leaf.
• Mix in onions and ground beef.
• Cook until beef is evenly brown and onions are soft, about 5 minutes.
• Mix in garlic and ginger root.
• Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom.
• Stir in the mashed potato mixture.
• Remove from heat and chill in the refrigerator for 1 hour, or until cool.
• Heat oil in a large, heavy saucepan over high heat.
• Mix cilantro and green chile peppers into the potato and beef mixture.
• Place approximately 1 tablespoon of the mixture onto each wonton wrapper.
• Fold into triangles, pressing edges together with moistened fingers.
• In small batches, fry until golden brown, about 3 minutes.
• Drain on paper towels and serve warm.