Beef Samosas Food

EASY BEEF SAMOSAS

Steps:

• Heat oil in a skillet over medium heat and cook beef, onion, shallot, and thyme until meat is brown throughout and crumbly, about 5 minutes. Remove from heat. Season with curry powder, salt, and pepper.
• Lay a sheet of phyllo dough on a work surface and cut it lengthways into thirds. Add a spoonful of meat mixture at the top of each strip and fold into triangles, pressing samosa edges together with moistened fingers. Continue with remaining meat mixture.
• Heat oil in a deep fryer or skillet to 400 degrees F (200 degrees C). Deep fry samosas in batches until golden brown, 3 to 5 minutes each.

SAMOSAS

Steps:

• In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
• Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
• Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
• Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

BEEF SAMOSA

Steps:

• In a medium saucepan bring some lightly salted water to boil for potatoes.
• Add potatoes and frozen peas.
• Cook until potatoes are tender about 15 minutes.
• Drain, set aside.
• Heat oil in a large saucepan over medium-high heat.
• Brown cumin seeds and bay leaf.
• Add in onions and ground beef.
• Saute until beef has all been browned and the onion is soft, about 5 minutes.
• Add garlic, fresh ginger.
• Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon, cayenne pepper and cardamom.
• Stir in the potato mixture.
• Remove from heat and chill in the refrigerator for 1 hour, or until cool.
• Remove bay leaves.
• In the meantime, make an egg-wash beating the egg and water in a small bowl.
• Heat oil in a large sauce pan or fryer on high to 350 degrees Fahrenheit.
• Brush both sides of a spring roll wrapper with egg-wash.
• In the corner of the wrapper place about 1 tablespoon of meat and potato mixture.
• Fold wrapper into triangles, (There is usually a diagram on the spring roll wrapper package) pressing edges together making sure edges are sealed.
• Fry until golden brown, in small batches, about 3 minutes.
• Drain on paper towels and serve warm.
• Can be eaten cold but taste better warm.
• Use sweet chili sauce, mango chutney or plum sauce for dipping.

KENYAN BEEF SAMOSAS RECIPE BY TASTY

Steps:

• In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
• Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
• In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
• Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
• Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don't dry out.
• In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
• Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
• In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
• Enjoy!

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.

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.

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.

SAMOSAS

Steps:

• Heat oil in a saucepan and add the onions, garlic and ginger, cook on a medium heat until soft, stirring often.
• Add the curry paste and stir through the onion mixture, add the beef, and stir with a fork until all the pinkness has gone, add the paprika and simmer on low for 10-15 minutes stirring until mix is 'dry' if you find this hard to manage tip it into a large frypan or skilled and keep stirring until the liquid has evaporated
• The meat must be dry of most liquid when cooked. Any surplus fat drain off, and season. Add the coriander; stir well and leave to cool.
• Pastry.
• You can either make your own dough or use spring roll wrappers - using 2 at a time.
• Mix the flour and salt, add enough water to make a firm dough (it will be elastic in texture), knead for a few minutes and then, on a large area, roll out as thin as you can, sprinkling extra flour as you roll out to prevent sticking and turn over as required.
• Spread oil, over half the pastry, and fold the other half over, roll out again as thin as possible taking care not to break through the layer.
• Cut in strips approximately 8 inches long by 3 inches wide. Heat the oil in a large fry pan, and when put put in one strip at a time - this will immediately puff up, and has to be removed quickly before it starts to cook and set.
• When still hot (mind burning your fingers) peel gently apart, the pastry will be so thin that it has to be handled with care.
• Cool. Form a triangular pocket at one end of the strip and fill with the meat, just level with the top of the pocket, wrap the remaining pastry over the stuffed part and stick down the edge with some paste - made with just some flour and water -- if the pastry is too long, cut of any excess.
• Continue until all the samosas are done -.
• To cook them: Heat a fry pan with about 1/2 inch of oil, frying one side then the other about 6-8- minutes.
• Drain on a paper towel, standing on their ends if possible to drain any excess oil out.
• Delicious with a class of beer or as an appetiser.
• Well worth all the work.
• It's often easier to make the meat filling one day, and do the pastry and stuffing the next day.
• The recipe makes about 30 samosas, and if you layer pack or freeze so they are not touching each other, you can just bag them the next day - this way you only have to take out however many you need at a time.

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.