Bangladeshi Beef Samosas

Bangladeshi Beef Samosas are delights that your taste buds were created for.

Prep Time 25

Cook Time 30

Total Time 1 55

Servings Samosas

Ingredients

1 lb ground beef
16 oz filo pastry
2 large onions peel/slice finely
4 cloves garlic peel/mince
1 tbsp ginger peel/slice finely
1 cup peas defrosted if frozen
2 large potatoes peel/chop
½ tsp cumin seeds
½ tsp ground cardamom
½ tsp ground cinnamon
½ tsp ground black pepper
1 tsp ground cumin
1 tsp ground turmeric
1 tsp chilli powder I use medium
1 tsp ground coriander
1 ½ tsp salt
½ bunch cilantro chopped
2 large green chillies deseeded/slice finely
2 tbsp vegetable oil
1 leaf bay

Instructions

Fill a medium saucepan with slightly salted water and place over a high heat. When boiling, add the peas and potatoes and cook until the potatoes are soft but with body still. You will be mashing them so you don’t want it runny!!
1 cup peas, 2 large potatoes
When the potatoes are tender, drain the water and mash the peas and potatoes together until thoroughly combined. Put to one side for now.
Add a saucepan over a medium high heat and add the 2 tbsp of oil.
2 tbsp vegetable oil
When hot add the cumin seeds and the bay leaf and stir around until the seeds are browned all over.
½ tsp cumin seeds, 1 leaf bay
Add the ground beef together with the onions and cook until the onions are soft and the beef is browned. This normally takes about 5 – 8 minutes.
1 lb ground beef, 2 large onions
Add the garlic and ginger and stir in.
4 cloves garlic, 1 tbsp ginger
Add the coriander, cardamom, cinnamon, chilli powder, turmeric, cumin, salt and black pepper and again stir in well.
½ tsp ground cardamom, ½ tsp ground cinnamon, ½ tsp ground black pepper, 1 tsp ground turmeric, 1 tsp chilli powder, 1 tsp ground coriander, 1 ½ tsp salt, 1 tsp ground cumin
Add the mashed peas and potatoes to the saucepan and combine well.
Remove from the heat and put to one side to cool down. (Its easy to use cold than warm).
Once it has cooled down, add the sliced green chillies and coriander and stir in.
½ bunch cilantro, 2 large green chillies
To fold the samosas, its easier to view the you tube video. Moisten the filo pastry with a moist (water) finger. Use add 1 tablespoon of the filling to each samosa and line them all up. Any filling left over can then divided out evenly.
16 oz filo pastry
Heat the oil in a deep sided frying pan or fat fryer. Temp should be 175C/350F.
Carefully lower the samosas into the oil doing it in batches.
Fry until golden brown about 3 – 5 minutes and then remove and place on kitchen paper to drain any excess oil. Repeat until they are all cooked and turn the oil off.
Serve warm with Asian dishes or with chutneys and raita.

Nutrition