Recipe of the day: Flavourful mince samosa filling recipe
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Compiled by Xanet Scheepers
10 months ago
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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.
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.
Divide dough into 12 pieces. Roll each piece between palms and then roll into 12 flat discs of about 10cm in diameter.
Place 6 discs on top of each other, brushing oil and sprinkling a little flour on both sides of each disc.
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
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Heat oil in a medium, heavy-based saucepan and fry mince until it changes colour.
Add onion, garlic and chilli and sauté for a few minutes until soft.
Add spices and fry for 1 minute. Add coriander and seasoning. Set aside to cool.
To assemble
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.
Chill in refrigerator for about 30 minutes before frying.
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.
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.
Divide dough into 12 pieces. Roll each piece between palms and then roll into 12 flat discs of about 10cm in diameter.
Place 6 discs on top of each other, brushing oil and sprinkling a little flour on both sides of each disc.
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
Heat oil in a medium, heavy-based saucepan and fry mince until it changes colour.
Add onion, garlic and chilli and sauté for a few minutes until soft.
Add spices and fry for 1 minute. Add coriander and seasoning. Set aside to cool.
To assemble
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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.
Chill in refrigerator for about 30 minutes before frying.
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.