Serves 100
Directions
- 1Get your pan and spray some olive oil (not too much, as the filling needs to be dry).
- 2Add two large onions and stir until they brown.
- 3Add 1 kg of mince meat and stir.
- 4Add in your spices.
- 5Once the filling is done, you can garnish it with some coriander (if available).
- 6Get samosa pastry pads and cut them into sections.
- 7For the paste, use two eggs (or flour and water as an alternative).
- 8Fold the samosa, put in the keema and aloo filling, and use the paste to seal it.
- 9You can freeze your samosas for a couple of days.
- 10Fry the samosas until they are golden brown.
Ingredients
- some olive oil
- 2 large onions
- 1 kg mince meat
- spices
- coriander
- samosa pastry pads
- 2 eggs
Equipment
pan
Tips
- The filling needs to be dry, not like a curry.
- Practice makes perfect when folding samosas.
- For the paste, you can use flour and water as an alternative to eggs, especially if allergic.
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