Recipe 21: Curried Beef Samosas
Day 30: 28 Feb 2018
Book: Mary Berry Everyday, pg 44
Ah samosas, they have featured frequently throughout mine and Riaan’s relationship. It was like a tradition, whenever we went to Alberton City or The Glen (shopping malls in JHB) we would always stop by the little Indian takeaway (Delhi Delicious) and buy a few samosas. Mutton Curry, Chicken Curry, Cheese and Onion, man they were so good.
More recently, whenever we go out for Indian or the Wimbledon market pops up we get a few veggie samosas. They’re very different from the ones we used to get back home, being veggie and all that, but they are always delicious.
So the recipe for these samosas says cook time of 35 minutes plus cooling. These took me about 2 hours to make. The 35 minutes clearly does not account for the preparation time…lesson learned.
Anyway, these samosas were delicious! I used Quorn mince as a substitute for beef mince again and they went down REALLY well.
The filling is made by frying onion, red pepper, chilli, carrot and ginger in some oil for about 2 minutes, then add the mince and fry it with the veggies until browned.
The next step is to add in curry powder, a tin of chopped tomatoes, mango chutney and some salt and pepper. Give it a stir, bring the pan to a boil and then cover it with a lid and allow to simmer. After 10 minutes remove the lid and cook down any remaining liquid, stir in the peas and then set the pan aside to cool down for 15 minutes.
Lay down a sheet of filo pastry and brush it with melted butter, place another sheet on top, brush with more melted butter and then cut the sheets into four thin strips lengthways. Put a spoonful of mince mixture at the top of one strip. Fold it diagonally to form a triangle and continue to fold until you have a neat triangular parcel. Brush all over the samosa with melted butter.
I repeated the above step until I’d used up all the filo and then baked the samosas until they were nice and crisp.
Two tips from Mary; use long filo sheets, not square ones. The pastry dries out REALLY fast, keep it covered with a clean, damp tea towel and removing one at a time for use. Difficulty: Easy
The samosas were delicious and really filling. I ended up making 20 samosas and then the stress of rush folding very delicate filo pastry got a bit much and I stopped folding them and ate the leftover filling. Sorry, not sorry. The filling was tasty and they were pretty easy to put together, you just had to work flippin quickly. The leftover samosas tasted just as good two days later reheated in the microwave as they did on the first day.
Will I make it again? And what will I do differently next time?
I would make these again, but not using filo pastry. I prefer the thicker pastry used in Indian restaurants. I’d also add a little more mango chutney when I’m making the filling. Smaller samosas could also work really well for a party platter.
21 recipes down, and 317 to go. I finally feel like I am making progress.