- Pastry Ingredients
- 1 cup of Plain Flour
- 1 tablespoon of Olive Oil
- 1/4 teaspoon of Salt
- Water as required
- Filling Ingredients
- 1/2 kilogram of Lamb Mincemeat
- 1 teaspoon of Red Chillies
- 2 Chopped Onions
- 1/4 cup of Olive Oil
- 1 handful of Coriander
- Ginger Garlic Paste
- 2 Green Chillies
Samosas are probably the most popular Indian savoury dish and are often served as snacks before a main meal. This recipe is for traditional Pakistani Samosa.
Directions for Pastry
- Mix together all of the ingredients required for the Pastry.
- Kneed well, adding Water as required.
- Leave the dough in the fridge covered with cling film for two hours.
Directions for Filling
- Put the Olive Oil in the pan.
- Fry Ginger Garlic Paste and add the mincemeat and fry it for 1 minute.
- Add the Red Chilli Powder and Salt.
- Add a little water, then cover and let it cook.
- When the water has evaporated, add the Green Chillies, Fresh Coriander and Onions.
- Fry everything together on a high heat for 2 minutes.
- Leave it to cool down.
- Make small circular Chapatis with the dough.
- Cut them in half.
- Place a teaspoon or two of the Samosa filling in the centre of each semi circle, and seal the edges with water.
- Make sure the Samosas are sealed properly.
- They are now ready to fry.
The filled Samosas cannot sit for too long, or they will become dry, so a handy tip is to cover them with a damp tea towel.
You can freeze uncooked Samosas for many months, or cook them and freeze them for up to a month. After the cooked Samosas have cooled to room temperature, put them into zip lock bags and freeze them. Frozen Samosas can be re-heated in a microwave, or by frying on a medium heat.