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South African Samoosas
Deliciously spiced ground beef encased in crisp, golden pastry, these South African samosas are a beloved snack perfect for any gathering.
🧂 Ingrédients
- 500g All-purpose flour(For the pastry dough)
- 125ml Water(Lukewarm, for the pastry dough)
- 2 tbsp Vegetable oil(For the pastry dough, plus more for frying)
- 1 tsp Salt(For the pastry dough)
- 400g Ground beef(Lean or regular)
- 1 large Onion(Finely chopped)
- 2 cloves Garlic(Minced)
- 1 tsp Ginger(Freshly grated)
- 2 tbsp Curry powder(Adjust to your spice preference)
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1-2 Green chilies(Finely chopped, optional for extra heat)
- 1/4 cup Fresh coriander leaves(Chopped)
- 100g Frozen peas(Thawed)
- to taste Salt
- to taste Black pepper
- 2-3 tbsp Water(To seal the pastry)
👨🍳 Instructions
- 1
Prepare the pastry dough: In a large bowl, combine the flour and salt. Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add the lukewarm water, mixing until a firm dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.
⏱️ 15 minutes - 2
Make the spiced meat filling: Heat 1 tbsp of vegetable oil in a large pan or pot over medium heat. Add the cumin seeds and let them splutter for a few seconds. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
⏱️ 10 minutes - 3
Add the ground beef to the pan. Break it up with a spoon and cook until browned all over. Drain off any excess fat. Stir in the curry powder, turmeric powder, and coriander powder. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
⏱️ 5 minutes - 4
Add the thawed peas, chopped green chilies (if using), chopped fresh coriander, salt, and pepper to the meat mixture. Stir well to combine. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and let the filling cool completely. This is crucial to prevent the pastry from becoming soggy.
⏱️ 10 minutes - 5
Assemble the samosas: Divide the rested dough into 8-10 equal portions. Roll each portion into a smooth ball, then flatten it slightly. Roll each flattened ball into a thin circle (about 6-7 inches in diameter). Cut each circle in half to form two semi-circles.
⏱️ 15 minutes - 6
Form the cones: Take one semi-circle and moisten the straight edge with a little water. Bring the two corners of the straight edge together to form a cone shape, pressing firmly to seal the seam. Ensure there are no gaps.
⏱️ 10 minutes - 7
Fill the cones: Spoon about 1-2 tablespoons of the cooled meat filling into each cone. Be careful not to overfill, as this can make sealing difficult and cause the samosas to burst during frying. Moisten the top edges of the cone with water.
⏱️ 15 minutes - 8
Seal the samosas: Fold the top edges over to seal the filling inside, creating a triangular shape. Press firmly to ensure a good seal. You can crimp the edges with a fork for extra security and a decorative finish.
⏱️ 10 minutes - 9
Fry the samosas: Heat a generous amount of vegetable oil in a deep pan or pot over medium heat. The oil should be hot but not smoking – a small piece of dough dropped in should sizzle and rise to the surface steadily. Carefully lower 3-4 samosas into the hot oil, ensuring not to overcrowd the pan. Fry for 5-7 minutes per side, or until they are golden brown and crisp. Adjust the heat as needed to maintain a steady frying temperature (around 170°C / 340°F).
⏱️ 20-25 minutes - 10
Drain and serve: Remove the fried samosas from the oil using a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve hot with your favorite chutney or sauce.
⏱️ 5 minutes
💡 Conseils de pro
- ✓Ensure the meat filling is completely cool before filling the pastry to prevent the dough from becoming soggy.
- ✓Don't overfill the samosas; this makes them difficult to seal and prone to bursting during frying.
- ✓A good seal is essential. Use water to moisten the edges and press firmly. Crimping with a fork adds extra security.
- ✓Fry in batches to maintain the oil temperature and ensure even cooking. The oil should be hot enough to sizzle but not so hot that the samosas brown too quickly on the outside while remaining undercooked inside.
- ✓For a healthier option, samosas can be baked in a preheated oven at 200°C (400°F) for 20-25 minutes, turning halfway, until golden and crisp.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Vegetarian: Replace ground beef with a mixture of finely chopped vegetables like potatoes, carrots, peas, and paneer, seasoned with similar spices.
- Cheese and Corn: Add grated cheddar cheese and sweetcorn to the meat filling for a different flavor profile.
- Lentil Filling: Use cooked lentils seasoned with spices as a hearty vegetarian alternative.