Feta Sweetcorn Samosas Recipes

FETA & SWEETCORN SAMOSAS

Steps:

• Cook the sweetcorn in a pan of boiling water for about 3 mins. Drain and set aside. Heat 2 tbsp of the oil in a wok or large pan. Toss in the cumin seeds and cook, shaking, for about 30 secs until they take on a nutty aroma. Add the onion and cook until softened. Stir in the corn, garam masala, lime juice and feta, and cook for 1 min until any liquid evaporates. Leave to cool.
• Heat oven to 200C/180C fan/gas 6. Lay out a sheet of filo and cut in half lengthways. Brush with some of the remaining oil, then spoon 2 tbsp of sweetcorn mixture on top of each half. Fold each over into a triangle. Repeat with the remaining filo sheets, oil (reserving about 1 tbsp) and mixture. Put the cornflour in a small bowl and add enough water to make a thin paste. Brush the paste over the triangle edges so the seals are secure. The samosas can be frozen at this point. Put them on a tray lined with cling film and freeze until firm before bagging and sealing.
• Put the samosas on a baking tray. To cook straight away, brush tops with reserved oil. Bake for 15 mins until golden and crisp.

CORN AND PEA SAMOSAS IN CARAWAY SEED PASTRY

Steps:

• Sift flour into a bowl. Add ghee and caraway seeds. Mix and gradually stir in enough water to form a firm dough. Knead on a floured surface until smooth. Cover with plastic wrap and refrigerate dough for 30 minutes.
• Heat ghee in a pan over medium heat. Add onion, garlic, ginger, garam masala, cumin, coriander, turmeric, and chile powder. Cook and stir until onion is soft, about 5 minutes. Add corn, peas, and coconut milk. Bring to a boil. Remove filling from heat and cool to room temperature.
• Roll dough on a floured surface to 1/16-inch thickness. Cut into 3 3/4-inch rounds and place a rounded teaspoon of filling into the center of each round. Brush edges with water and press together using your finger or a samosa presser.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep-fry samosas until browned, about 5 minutes per batch.

TRADITIONAL BEEF SAMOSAS

Steps:

• Heat a large skillet over medium heat. Add ground beef, onion, and garlic; cook until beef is browned and crumbly, 5 to 7 minutes. Reduce heat to low.
• Mix in coriander, cumin, salt, turmeric, chile powder, and ginger. Add peas and water; bring to boil. Cover and simmer, stirring occasionally, about 25 minutes. Uncover and cook over medium heat, stirring frequently, until any remaining liquid evaporates.
• Stir jalapenos and garam masala into the beef mixture. Remove from heat and stir in lemon juice; let cool until safe to handle, at least 15 minutes.
• Drop about 1 tablespoon of the beef mixture onto the center of a wonton wrapper. Moisten edges with water, fold them over the filling, and seal. Repeat with remaining filling and wonton wrappers.
• Heat about 1/2 inch oil in a large saucepan over medium-high heat. Add samosas in batches; fry until browned, 1 to 2 inches per side.

KENYAN BEEF SAMOSAS RECIPE BY TASTY

Steps:

• In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes.
• Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool.
• In a large bowl, combine the flour, salt, olive oil, and water. Use your hand or a spatula to mix together. Once the dough pulls away from sides of the bowl, transfer to a lightly floured surface and knead for 4 minutes or until the dough is smooth and soft.
• Shape dough into a ball and brush with olive oil. Cover with plastic wrap and a warm damp tea towel. Let rest for 30 minutes.
• Remove tea towel and plastic wrap and roll the dough out into a 10-inch (25-cm) long log. Cut into 10 even sections. Take one section and roll it into a ball. Place the ball on a lightly floured surface and use a rolling pin to roll it out into a thin circle about 10 inches (25-cm) in diameter. Repeat with the remaining dough. Stack the dough circles as you roll them out, sprinkling a bit of flour between each one and keeping them covered with plastic wrap so they don't dry out.
• In a greased large pan over high heat, place one of the circles of dough and cook for 10 seconds on each side. Repeat with remaining dough.
• Cut one of the par-cooked dough circles into four quarters. Take one quarter and, with the round side closest to you, fold the bottom half to the right. Use the flour paste to seal the fold. Repeat with the left side, crossing over your previous fold to create a cone like pocket. Fill the pocket with meat filling, then fold the remaining tip of the dough towards you and seal with flour paste. Repeat with the remaining dough and filling.
• In a large, deep pan, heat the canola oil to 350°F (180°C). Once the oil is at the correct temperature, carefully place 4-6 sambusas in the pan. Fry for about 5 minutes, flipping once, until light, golden brown. Remove from oil and drain on paper towels.
• Enjoy!