Recipe of the day: Flavourful mince samosa filling recipe

While samosas are generally eaten as an appetiser served with chutney, you can also have them for dinner, served with a hearty curry. This mince samosa filling recipe is ideal for samosas served as a snack, but if you want to serve them with a curry, a potato or corn a cheese filling will work better.

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Samosa recipe with mince filling

Ingredients

Dough

• 750ml Snowflake cake wheat flour
• 5ml salt
• 250ml ice-cold water
• 5ml fresh lemon juice

Mince filling

• 15ml cooking oil
• 300g lean beef mince
• medium onion, finely chopped
• 2 cloves garlic, crushed
• green chilli, seeded and finely chopped
• 3ml ground ginger
• 3ml garam masala
• 5ml ground cumin
• 2ml turmeric
• 10ml finely chopped fresh coriander leaves
• 1ml salt and freshly ground black pepper to taste
• 750ml Cooking oil for deep-frying
• 30ml Cooking oil for brushing

Method

Dough

1. Sift flour and salt together. Combine water and lemon juice, add to dry ingredients and cut in with a knife. Knead lightly to form a dough.
2. Divide dough into 12 pieces. Roll each piece between palms and then roll into 12 flat discs of about 10cm in diameter.
3. Place 6 discs on top of each other, brushing oil and sprinkling a little flour on both sides of each disc.
4. Place dough onto a greased baking tray and bake in a preheated oven at 200°C for 3 – 5 minutes to separate layers. Trim edges.

Filling

1. Heat oil in a medium, heavy-based saucepan and fry mince until it changes colour.
2. Add onion, garlic and chilli and sauté for a few minutes until soft.
3. Add spices and fry for 1 minute. Add coriander and seasoning. Set aside to cool.

To assemble

1. Cut each baked disc into three 6 x 20 cm strips. Separate layers. Place about 15ml filling at the end of each strip. Fold into a triangle. Dampen edge with water and fold to complete samosa. Repeat with remaining baked dough strips.
2. Chill in refrigerator for about 30 minutes before frying.
3. Heat oil in a small, heavy-based saucepan. Make sure oil is hot enough before deep-frying samosas otherwise they will be soggy. Gently drop samosas into hot oil. Turn constantly and deep-fry until golden. Remove from oil with a slotted spoon and drain on paper towel.
4. Serve warm or at room temperature.

*This recipe was sourced from www.snowflake.co.za

Flavourful mince samosa filling recipe

Serve your samosa with chutney as a light snack.

• Author: Snowflake
• Prep Time: 5 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 5 minutes
• Category: Appetizer
• Method: Deep-frying
• Cuisine: South African

Ingredients

Scale 1x2x3x

Dough

• 750ml Snowflake cake wheat flour
• 5ml salt
• 250ml ice-cold water
• 5ml fresh lemon juice

Mince filling

• 15ml cooking oil
• 300g lean beef mince
• medium onion, finely chopped
• 2 cloves garlic, crushed
• green chilli, seeded and finely chopped
• 3ml ground ginger
• 3ml garam masala
• 5ml ground cumin
• 2ml turmeric
• 10ml finely chopped fresh coriander leaves
• 1ml salt and freshly ground black pepper to taste
• 750ml Cooking oil for deep-frying
• 30ml Cooking oil for brushing

Instructions

Dough

1. Sift flour and salt together. Combine water and lemon juice, add to dry ingredients and cut in with a knife. Knead lightly to form a dough.
2. Divide dough into 12 pieces. Roll each piece between palms and then roll into 12 flat discs of about 10cm in diameter.
3. Place 6 discs on top of each other, brushing oil and sprinkling a little flour on both sides of each disc.
4. Place dough onto a greased baking tray and bake in a preheated oven at 200°C for 3 – 5 minutes to separate layers. Trim edges.

Filling

1. Heat oil in a medium, heavy-based saucepan and fry mince until it changes colour.
2. Add onion, garlic and chilli and sauté for a few minutes until soft.
3. Add spices and fry for 1 minute. Add coriander and seasoning. Set aside to cool.

To assemble

1. Cut each baked disc into three 6 x 20 cm strips. Separate layers. Place about 15ml filling at the end of each strip. Fold into a triangle. Dampen edge with water and fold to complete samosa. Repeat with remaining baked dough strips.
2. Chill in refrigerator for about 30 minutes before frying.
3. Heat oil in a small, heavy-based saucepan. Make sure oil is hot enough before deep-frying samosas otherwise they will be soggy. Gently drop samosas into hot oil. Turn constantly and deep-fry until golden. Remove from oil with a slotted spoon and drain on paper towel.
4. Serve warm or at room temperature.

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