Recipes

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.

ALSO SEE: Recipe of the day: Chorizo mac and cheese recipe

Samosa recipe with mince filling

Ingredients

Dough

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  • 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

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  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

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Flavourful mince samosa filling recipe

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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

Dough

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

Mince filling

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  • 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

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  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.

NOW SEE: Recipe of the day: Gammon steaks with gingered cling peach salsa

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Compiled by Xanet Scheepers
Read more on these topics: beefrecipe