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Mince Beef Samosas

Mince Beef Samosas

Samosas are crispy triangle pastries. These crunchy deep-fried snacks are filled with delicious stuffings from vegetable to chicken to beef. In this recipe, we will make a scrumptious mince beef filling. 

Mince Beef Samosas

After pakoras, my other Iftar must-have is samosas. These savoury treats are just so addictive. And the great part is you can make them way ahead in time and freeze. Whenever you want to indulge in these just a grab a few out of the freezer , deep fry and serve with your favourite chutney.

INGREDIENTS

FOR FILLING
500g mince
2-3 tbsp oil
1 onion (chopped)
2 tsp ginger garlic paste
3 whole black pepper
1 black cardamom
3 cloves
1 small cinnamon stick
1 tsp red chili powder
1 tsp or to taste salt
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
3 green chilies (chopped)
1/2 cup fresh coriander
1 tsp garam masala
FOR SAMOSAS
20-30 samosa sheets
1/4 cup all-purpose flour
water

DIRECTIONS

  1. Heat oil and add the onion. Wait till they are translucent.
  2. Add the whole black pepper, cloves, cardamom and cinnamon stick. Give them 2 mins and then add the ginger garlic paste.
  3. Now put the mince in along with the rest of the spices except garam masala. Mix well. Add a dash of water if required and cover the pan till the mince is fully cooked.
  4. Then on medium-high heat fry the mince till all water evaporates. Add green chilies, garam masala and coriander. Keep covered on low heat for 5 mins.
  5. Make sure there is no moisture in the mince. Let this filling cool completely.
  6. Make a thick paste of flour and water.
  7. Take two samosa sheets together and put around 2-3 tablespoons of the filling on top. Fold like shown in this video (I use Method I) and in the end seal with flour paste. Taking two samosa sheets together makes samosas super crunchy.
  8. Keep the rest of the sheets covered with a damp cloth to keep them from drying out.
  9. Repeat until the filling is finished. Put all the samosas on a tray and freeze. When frozen, you can move the samosas to a ziplock bag.
  10. For frying, heat oil in a large pan. Defrost the samosas so that the ice on them melts. Put them in oil and fry on medium heat till golden and crispy on both sides.
  11. Put them on paper towel to drain any excess oil.

NOTES

  • This filling makes from 2 to 3 dozen samosas depending on how much stuffing you put into the samosas.
  • Samosa sheets are like thin rectangles. You can also make samosas from square spring roll sheets but then you'll have to cut them yourself.

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