Samosas

Meat pastries that make an excellent appetizer or main dish.

Samosas are commonly served in East Africa, most often fried. But this recipe uses puff pastry to get the same light outer dough, with less mess and oil.

Spicy meat filling – enough for 2 batches

Purchase puff pastry sheets (Pepperidge Farm), then defrost for about 45 minutes. Roll the sheets flat on a floured board. Cut into squares (about 4" x 4") for crust.

Spicy meat filling – enough for 2 batches

1 lb. ground beef

1 medium onion, chopped fine

1 tomato, chopped

1 teaspoon salt

1 teaspoon red or green chillies – chopped

1 teaspoon coriander seeds, roasted and ground

1 teaspoon cumin seeds, roasted and ground

2 tablespoons garlic

2 tablespoons ginger, fresh grated

½ teaspoon curry powder (or to taste)

1 tablespoon oil

¼ cup frozen peas

¼ cup chopped carrots

½ cup water

Cook the meat in a skillet with a little vegetable oil.
In a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds, then remove seeds and grind in a pestle.
Combine all ingredients and cook until water is completely absorbed. Let stuffing cool.
Place meat into pastry, fold to form triangle. Use egg wash (egg + 2 teaspoons water, whipped) to seal – and fork to press sides together.
Bake at package directions on dough until browned.
Serve with salsa. We prefer the smokey flavor of chipotle salsa.