Mama Bee's Samosas
(I love Samosas! So when i found this recipe on another blog I just had to share!)
Samosas are a pastry filled yummy-ness sold on the streets of India.
make two batches of samosas- one with a potato filling and one without. use ground beef for the meat filling which you would never find on the streets of India. for truly authentic samosas, these are not it because of the beef thing. However, use ground lamb, and you're in business.
Ye Olde Trusty Samosa Recipe
You'll need the following ingredients to make about 32 samosas:
one box of ready made pie crust
or one batch of homemade pie crust dough
meat filling:
2 cloves minced garlic
1 minced green chili pepper
2 inch piece of ginger, peeled and chopped
3 tablespoons vegetable oil
1 tespoon cumin seeds
1 cup minced onion
2 teaspoons garam masala
1 teaspoon ground turmeric
2 bay leaves
1 pound extra lean ground beef
1/2 cup of water
potato filling:
1 minced green chili pepper
2 inch piece of ginger, peeled and chopped
1 tablespoon dried pomegranate seeds
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 teaspoon crushed coriander seeds
1 cup minced onion
1 & 1/2 teaspoons garam masala
1 pound peeled potatoes, boiled and chopped
1 cup fresh or frozen peas
vegetable oil for frying
one box of ready made pie crust
or one batch of homemade pie crust dough
meat filling:
2 cloves minced garlic
1 minced green chili pepper
2 inch piece of ginger, peeled and chopped
3 tablespoons vegetable oil
1 tespoon cumin seeds
1 cup minced onion
2 teaspoons garam masala
1 teaspoon ground turmeric
2 bay leaves
1 pound extra lean ground beef
1/2 cup of water
potato filling:
1 minced green chili pepper
2 inch piece of ginger, peeled and chopped
1 tablespoon dried pomegranate seeds
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 teaspoon crushed coriander seeds
1 cup minced onion
1 & 1/2 teaspoons garam masala
1 pound peeled potatoes, boiled and chopped
1 cup fresh or frozen peas
vegetable oil for frying
To make the meat filling:
In a blender or food processor, make a paste with the garlic, chili, and ginger. (It'll take a few whirls.)
Heat the oil over high heat and add the cumin seeds. Stir those suckers around and let them blacken and pop for about half a minute. Reduce the heat to medium and add the onions. Saute until lightly browned. Add the chili paste you just made and cook everything for another minute. Bask in the incredible odor of yummlies.
Stir in the garam masala, turmeric, and bay leaves. Cook for half a minute and then, add the ground beef. Cook through and then, add the water, cover, and let simmer for 15 minutes.
Uncover and cook for 5 more minutes or until the liquid has evaporated. Discard the bay leaves and set the pan aside.
To make the potato filling:
In a blender or food processor, make a paste with the chili, ginger, and pomegranate seeds.
Same deal with the cumin and coriander seeds. heat them over high heat in the oil until they blacken and pop. Add the onion and saute until lightly browned. Reduce the heat to low and add the chili paste and cook for 4 minutes.
Stir in the garam masala, potatoes, and peas. Cook for 5 minutes, stirring occasionally. Set aside the pan.
To assemble the samosas:
Unfold the premade pie crusts and cut into 6 inch circles. Cut the circle in half. Moisten the edges of the half circle and wrap it around your finger to form a cone. Press the seam together tightly to seal the cone. Loosely fill with a total of 1 and 1/2 tablespoons of the fillings. Pinch the top to seal and crimp the edges with a fork. Repeat until you're out of filling.
Heat two inches of vegetable oil in a frying pan over medium high heat. Fry the samosas in batches of 4 to 5 for about 5 minutes. Turn them often. Remove when the crust is golden brown. Keep warm in the oven while frying the remaining samosas.
Serve with a mango chutney And ENJOY!!
In a blender or food processor, make a paste with the garlic, chili, and ginger. (It'll take a few whirls.)
Heat the oil over high heat and add the cumin seeds. Stir those suckers around and let them blacken and pop for about half a minute. Reduce the heat to medium and add the onions. Saute until lightly browned. Add the chili paste you just made and cook everything for another minute. Bask in the incredible odor of yummlies.
Stir in the garam masala, turmeric, and bay leaves. Cook for half a minute and then, add the ground beef. Cook through and then, add the water, cover, and let simmer for 15 minutes.
Uncover and cook for 5 more minutes or until the liquid has evaporated. Discard the bay leaves and set the pan aside.
To make the potato filling:
In a blender or food processor, make a paste with the chili, ginger, and pomegranate seeds.
Same deal with the cumin and coriander seeds. heat them over high heat in the oil until they blacken and pop. Add the onion and saute until lightly browned. Reduce the heat to low and add the chili paste and cook for 4 minutes.
Stir in the garam masala, potatoes, and peas. Cook for 5 minutes, stirring occasionally. Set aside the pan.
To assemble the samosas:
Unfold the premade pie crusts and cut into 6 inch circles. Cut the circle in half. Moisten the edges of the half circle and wrap it around your finger to form a cone. Press the seam together tightly to seal the cone. Loosely fill with a total of 1 and 1/2 tablespoons of the fillings. Pinch the top to seal and crimp the edges with a fork. Repeat until you're out of filling.
Heat two inches of vegetable oil in a frying pan over medium high heat. Fry the samosas in batches of 4 to 5 for about 5 minutes. Turn them often. Remove when the crust is golden brown. Keep warm in the oven while frying the remaining samosas.
Serve with a mango chutney And ENJOY!!
