Mini samosa stuffed with beef and small vegetables

Ingredients

• 250 g Ground beef (preferably lean)
• 1 unit Onion (medium, finely diced)
• 1 unit Carrot (peeled and diced)
• 50 g Frozen peas (thawed)
• 1 unit Potato (peeled and diced)
• 1 tbsp Curry powder
• 6 sheets Brick pastry sheets (cut into strips about 6 cm wide)
• 2 tbsp Wheat flour (for the glue)
• 2 tbsp Water (for the glue)
• 500 ml Frying oil (neutral oil (peanut or sunflower))
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the vegetables

   Peel and dice the onion, potato, and carrot into small cubes about 0.5 cm. Thaw the peas and drain them.

   Time: PT5M

2. Prepare the flour glue

   Mix 2 tbsp of flour with 2 tbsp of water in a small bowl until a smooth paste forms.

   Time: PT2M

3. Cook the filling

   Heat 1 tbsp of oil in a pan over medium heat. Add the diced onion and sauté for 1 minute. Add the ground beef, cook for 1 minute stirring. Stir in the diced potatoes, carrot and peas, season with salt and pepper, then add 1 tbsp of curry powder. Mix well, add 2 tbsp of water, cover, reduce heat to low and simmer for 5 minutes. Adjust seasoning if needed and set aside.

   Time: PT10M

   Temperature: medium

4. Cut the brick sheets

   Cut each brick sheet into strips about 6 cm wide using a knife.

   Time: PT2M

5. Form the samosas

   At the end of a strip, place a tablespoon of filling. Fold the left tip over the opposite tip following the white fold line, then fold the resulting triangle along the same line. Overlap the two red edges, repeat the folding until only about 6 cm of strip remains.

   Time: PT5M

6. Seal the edges

   Brush the remaining strip with the flour‑water glue, then press lightly to seal the samosa.

   Time: PT1M

7. Fry the samosas

   Heat the frying oil to 170 °C. Submerge the samosas, fry until golden, turning regularly for even coloration, about 5 to 7 minutes until they are crisp.

   Time: PT7M

   Temperature: 170°C

8. Drain and serve

   Remove the samosas with tongs, place them on paper towels to remove excess oil, then arrange on a plate and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

145

Protein

10 g

Carbohydrates

12 g

Fat

7 g

Fiber

2 g