Xmas is coming. We are preparing for small covid safe gatherings here in Sydney. Thought I’d organise myself by making extra of the filling for samosas tonight …and then make the actual samosas tomorrow night.
So i doubled the filling from Samosas and served with Red lentil dhal with rice and salad.
Now tomorrow I will use the rest of the filling to make the samosas, and freeze them so I have a supply to freeze up for drinks and gatherings over the weekend.
These crispy mince and pea pastry triangles are very different to the more commonly found “Indian” version which has a thick crusty pastry. I am not sure what the origin of this style of pastry is other than this is how they are made by the Indian community in Durban, South Africa and this is how I grew up eating them.
Back then in South Africa with larger households often with dedicated cooks,hours were spent making the crispy pastry from scratch and creating these delicious appetisers for special events or just afternoon tea. When we moved to Australia my mum, Tilly, found the ideal replacement pastry to be spring roll pastry initially found in Chinese and Asian specialty shops but now readily available in mainstream supermarkets.
Fillings can vary between fish, potato and peas, chicken mince curry…but my favouite remains the lamb mince and peas.
All my friends loved coming over to Tilly’s for her freshly made samosas and she has actually been called upon for lessons by some samosa addicts! Here’s the recipe with some hopefully helpful photos to help with the fiddliest part which is folding the triangles.
Prep Time: 1.5-2hours Cooking time: 15 minutes
Ingredients
Filling:
400g lean lamb or beef mince
1 cup frozen peas
1 onion very finely diced
1.5 tsp ginger and garlic pounded into paste
1 tspn turmeric
1 tspn garam masala
1/2 tspn cummin powder
3/4 tspn chilli powder
1/2 tomato finely diced
Handful of coriander very finely chopped
1 piece cinnamon bark
1 tspn cummin seeds
Handful of fresh curry leaves
1.5 tbspn vegetable oil
1/2 cup water
Pastry
1 pack spring roll pastry in square sheets
Pastry “glue: 2 tspns flour mixed with 3tspns water to make a thick flour glue in a seperate bowl.
Method
Heat oil in a large saucepan, add cinnamon bark, cummin seeds and curry leaves and fry briefly until fragrant and curry leaves have spotte “spitting”
Add onions and fry until translucent
Add ginger and garlic, turmeric, garam masala, cummin powder, chilli powder and mix through onions and warm through
Add mince to brown and mix thoroughly with onions and spices, breaking up all lumps of mince using the back of a fork.
When mince is totally separated and browned, add tomato, salt and coriander.
Add water and Simmer over medium heat, stirring regularly for 35 minutes until mince is cooked and has absorbed the flavour of the spices…you are aiming quite a dry mixture with no “sauce” so limit the amount of water you add.
Add frozen peas and allow to defrost and par-cook for 3-4 minutes
Remove from heat and allow to cool totally,for at least an hour before using
At the same time remove spring roll pastry from freezer and bring to room temperature leaving sealed in packet
Making the pastry triangles
Make your pastry glue, remove the pastry from the packaging and place between slightly damp tea towels to the side of your board or preparation space
Take one sheet of pastry and cut into 3 equal strips
Place a teaspoon full of mixture within 4-5cm from the top edge, turn the top edge of the pastry turning the right corner over to the left edge, over the filling to create a triangular pocket where the newly created right corner is completely “closed so the filling can’t fall out.
This is the most important step to get right because you will then easily be able to turn the triangle over and over until you get to the end and can seal up the pastry with your glue.
If you do find gaps or pastry overlaps along the way, use your glue to seal up the edges to craete a fully enclosed triangle. Spring roll pastry is quite “hardy” so don’t be afraid of it and as they say practice makes perfect so if might take a few attempts before you get the hang of it. Makes 24-36 small samosas.
You can freeze the samosas or Refrigerate for an hour or so to allow glue to seal before shallow frying in vegetable oil over medium heat until golden brown on each side. If frying directly from frozen, then you will want to lowe the heat slightly to allow the filling to defrost and heat through. One golden brown, place on kitchen paper towel to absorb oil. They really need to be served hot and crispy for best enjoyment. Delicious dipped in plain yoghurt or spicy chilli sauce for extra bite!
