Baked Lamb/Beef/Pork/Chicken Samosas
Rosie Rosie
ingredients
- 3 tbsp Butter
- 1 cup Spanish onion, finely diced
- 1 tbsp Ginger, finely grated
- 1 tbsp Chili powder
- 1tsp Turmeric
- 1lb Ground lamb, beef, chicken or pork (or a combination of any)
- 4 medium Plum tomatoes, chopped
- 2 cups Brown Ale (1 bottle of beer)
- 1 1/2 tsp Garam Masala
- Salt & Pepper
- 2x14oz pkg Frozen puff pastry, thawed (Presidents Choice brand)
- 1 Egg, beaten
- 1tbsp Water
- Thai Sweet Chili Sauce or Plum Sauce for dipping
directions
- 1
Preheat oven to 425’F.
- 2
Heat a large skillet on medium high heat. Add butter, let it sizzle, then add chopped onion and fry until translucent. Add ginger, garlic and fry for 3 minutes. Add Chili powder and turmeric and fry for 1 minute or until fragrant. Add ground meat and fry for 2 minutes or until browned. Add tomatoes and let cook for 5 minutes, and then add beer.
- 3
Bring to a boil, reduce heat to low and simmer for 30 minutes or until meat is cooked and mixture is fairly dry. Sprinkle with Garam Masala and cook for 5 minutes. Season with salt and pepper to taste. Remove from heat and cool.
- 4
Roll out puff pastry until approximately 1/16th thick. Cut out as many 3”inch squares as possible for triangle shapes.
- 5
Combine egg and water to make an egg wash. Brush each square with egg wash and place a heaping spoon of filling mixture on each. Fold each in a triangle shape and seal edges by pinching with fingers. At this point the Samosas can be frozen and baked on the same day you want to serve them.
- 6
Brush the outside of each Samosas with egg wash. Place on parchment paper lined baking sheet and bake for 15 – 18 minutes or until brown and crispy.
- 7
Serve with Thai Sweet Chili or Plum Sauce.
notes
I like to make these into bite size.
Source: Rosie Rosie
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