Small Savory Pastries

Small Savory Pastries

Ingredients :

Pastry

1 1/2 cups plain flour

1/2 teaspoon salt

1/2 cup warm water

1 tablespoon ghee

Filling

1.5 tablespoon ghee

1 clove garlic, finely chopped

1 teaspoon fresh ginger, finely chopped

2 medium onions, finely chopped

2 teaspoons curry powder

Salt to taste

1 tablespoon vinegar

250 g minced steak

1/2 cup hot water

1 teaspoon garam masala

2 tablespoons fresh cilantro leaves, chopped

Oil for frying

Method :

Pastry :

Use a bowl to sift the flour and salt. Add warm water and oil to mix thoroughly. Ensure all the ingredients are well combined and mixed. If necessary, add a little more water. Knead the dough for about 10 minutes until the dough is elastic. Use a plastic wrap to cover and set aside. Prepare the filling.

Filling :

Heat up a saucepan with the ghee and fry the garlic, ginger and half the onion until soft. Add salt to taste, curry powder and vinegar, mix well. Increase the heat to high and add the mince steak, fry stirring until te meat changes color. Turn the heat down and add hot water. Cover the pan with a lid and cook until the meat is tender and the liquid has dried. Stir frequently to ensure that it does not stick to the base of the pan. Sprinkle with garam masala and chopped cilantro leaves. Remove from the heat and set aside to cool. Mix in the reserve chopped onion.

Take a little dough and shape into balls, and flatten into a cirlce the size of a saucer. Cut eac circle into half. Put a teaspoon of the filling on one side of each half circle. Brush edges with water. Fold dough and press the edges together firmly to seal. You should have a triangular shaped samoosas. When all the samoosas are done, heat the oil in a deep pan and deep fry until golden brown on both sides. Drain on absorbent paper and serve while hot.