Baked Beef Samosas
Submitted by rickpgh
Baked beef samosas, not fried, with a spiced ground beef filling fragrant with cinnamon, cardamom, cumin, and fresh cilantro, all wrapped in flaky homemade pastry. A lighter take on the Indian classic.
YIELD
16 servingsPREP
40 minCOOK
30 minREADY
1 hrsAll the warm spice and crisp pastry of a classic samosa, but baked instead of deep-fried, so they come out lighter and a good deal less messy to make. The filling starts with a fresh paste of onion, ginger, garlic, and whole spices like cinnamon, cardamom, and cumin ground together, far more fragrant than reaching for a jar of curry powder.
That paste browns with lean ground beef, then a cup of water goes in and cooks all the way off, blooming the spices and leaving a moist but not wet filling. Fresh cilantro stirred in at the end keeps it bright.
You roll a quick shortcrust pastry into circles, cut each in half, and fold them into cones around a spoon of filling. A brush of egg wash gives them a golden, crackly finish in the oven.
Chef Tips
- Cook the filling until the water has fully evaporated; a wet filling makes the pastry soggy and hard to seal.
- Moisten and pinch the pastry edges firmly so the samosas don’t burst open as they bake.
- Roll the dough thin for a crisp, shattering crust; thick pastry bakes up doughy.
- Grind the whole spices fresh for the most aromatic filling, breaking the cinnamon stick into pieces before it goes in the blender.
Variations
- Add cooked peas, diced potato, or grated carrot to the beef for a heartier filling.
- Swap the ground beef for lamb, turkey, or lentils.
- Serve with mint-cilantro chutney or tamarind sauce for dipping.
Ingredients
Directions
For filling: In blender or food processor, grind onion, ginger root, garlic, cinnamon stick, cardamom, cumin and salt.
Break cinnamon stick into pieces before adding to blender.
Spray a medium skillet with non stick spray.
Add ground beef and blend the spice mixture.
Cook until beef is browned. Add 1 cup water and cook until water evaporates.
Add coriander leaves and stir to mix.
For pastry: Cut shortening into flour until it resembles coarse meal.
Sprinkle with water, 2 teaspoons at a time, and mix with a fork until you can form it into a stiff dough.
Shape dough into ball and cut into 8 equal pieces.
Shape each piece into a ball and roll on lightly floured board into a 6-inch flat circle.
Cut circle in half.
Place a scant 1 tablespoon of filling on each half.
Moisten edges of pastry with water.
Fold and pinch edges together.
Brush lightly with egg substitute for golden brown pastry.
Bake at 425 degree for 20 to 25 minutes or until golden brown.
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