Meat Samosas

From Recidemia
Jump to: navigation, search





  1. Combine 2 cups flour, sifted, with water to make a stiff dough.
  2. Knead until smooth and divide in 4 parts.
  3. Roll each piece into a circle 4 inches in diameter on a board.
  4. Brush each with cooking oil.
  5. Sprinkle evenly with flour.
  6. Place the circles on top of each other with floured sides facing.
  7. Gently roll pile of circles into large circle 8 to 9 inches in diameter. Note: at beginning pastry should be turned over while rolling to make all circles same size.
  8. On iron grill or flat teflon pan: fry pastry on both sides without browning it (about 2 minutes on each side). Large and small bubbles will swell up pastry indicating when done.
  9. Cool slightly.
  10. Cut pastry in three uniform strips and peel off pieces.
  11. There are now twelve strips.


  1. In a 1-quart saucepan, cook filling mixture for 10 minutes stirring constantly.
  2. Cool.
  3. Make a cone at one end of the pastry strip.
  4. Hold the cone in left hand and fill with mixture.
  5. Turn the flap over to form a three-cornered pastry.
  6. Seal the edge with a paste made with 1 tbsp flour and 1 tbsp water.
  7. Chill for 1 hour.
  8. Deep-fat fry at 375°F until golden brown.
  9. Serve with lemon wedges while still hot.
  10. As an adaptation, you can make samosas with pie crust.
  11. Purchase the packaged mix and bake the samosas.
  12. 0r in making your own pie crust cut down on shortening by half for deep-fat frying.