Beef samosas

By on June 20, 2013
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Beef samosas

Beef is the main ingredient folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose.

Preparation time: 20mins
Cooking time: 45 to 50mins

Ingredients for 6 people:

– 5 filo pastry sheets
– 500g of minced steak
– 2 onions
– 200g of plain tomato coulis
– 165g of plain coconut milk
– 4 tbsp of frozen peas
– 3 tbsp of curry
– 20g of melted butter
– 2 cloves of garlic
– 2 tbsp of oil
– 4 tbsp of finely chopped coriander

Preparation:

1. Peel and finely slice the onions and garlic.
2. Heat the oil in a high sided frying pan and lightly brown the onions for 5mins, stirring constantly.
3. Add the meat and cook whilst breaking it up with a spatula until it has all separated.
4. Add the curry and the garlic and mix together.
5. Pour in the tomato coulis and the coconut milk, add the peas and leave to simmer for 15mins, until the meat is cooked and lightly coated with the fragrant sauce.
6. Then add the coriander, stir in and remove from the heat, stir once more and leave to cool.
7. Preheat the oven to 175°c (gas mark 5).
6. In the meantime, cut each filo pastry sheet into 6 strips widthways and place 1 tbsp of the mixture on the end of the pastry strips closest to you.
8. Fold the pastry over the meat, to form a triangle, then continue folding the pastry strip, keeping to the triangle shape.
9. Put the finished triangle on a non stick oven tray, and continue in the same way with the remaining strips and ingredients.
10. Brush all the triangles with melted butter, slide the tray into the oven, and leave to cook for about 20mins, until the pastry triangles are golden brown.
11. Arrange on a serving dish and serve warm.

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