My Samossas
Hi friends, today I'm going to present you my recipe for my samossas.
Sometimes life gives us unpleasant surprises but what I always see is that even in the negative there is always a positive happening at the same time.
I hold my recipe of samosas that everyone loves and pulls out at the apéritif of a former colleague with whom I worked a few years before she became crazy and was fired;
Finally, before going crazy and wanting to get fired, she passed on her ancestral recipe she had from her Persian family.
I gave myself her recipe since I made some changes and after what she did to me I deserve it; o)
I had to take a picture on the internet for the final result because I took the photos step by step preparing them for my guests on Sunday but by the time I took them out of the oven, a glass of champagne in my hand and the stomach that cried famine, I forgot to take the last picture; o)
Here is the recipe that works every time and always seduces all my guests. Recipe that you can modify according to your tastes, your desires and your food mode.
Ingredients for about fifteen samosas
1 big onion
1 shallot
400 grams of minced pork / beef spicy (a little more a little less it does not matter)
1 large tablespoon of tomato paste
1 cube of meat broth
1 teaspoon of turmeric
1 slice of cinnamon knife
Parsley
Chives
Brick sheets
Salt, Cayenne pepper, olive oil## Préparation
The meat stuffing
Fry the onion and shallot in olive oil (do not hesitate to put oil, this will give the golden side after cooking).
Add the ground meat and brown it while adding the bouillon cube.
Once cooked meat add spices, herbs and tomato paste.
For herbs, the ideal is to have a pair of scissors to cut the herbs but otherwise you put them in a glass and you cut them with a pair of normal scissors as my grandmother did.
Be careful with salt and pepper, the broth cube is already salted so I do not add salt, it's enough like that and for cayenne pepper is followed your tastes and your guests, if there is children, it is better not to put too much. And yes, even children love, you really have to try!
- Then simmer gently until all the flavors are mixed and it's ready! (I advise to let cool and harden a little preparation to have easier then for the assembly otherwise, it will be very liquid and you will put fat everywhere.You can largely prepare the sauce the day before and do the assembly the day- even or do everything the day before and leave the samosas in a Tupperware, you will just have to put it in the oven).
The filling of the brick sheet
- Start by cutting the discs of sheets of brick that you will discover by opening the package in two following the natural fold made in the package
- Remove the paper film from the half sheet of brick, put it on the worktop and fold it in half lengthwise.
- Put a teaspoon of meat on the lower part and then start to fold the sheet to form triangles each time. At the end you may have a piece of paper left over, either fold it in the last triangle, cut it with scissors, or leave it like that and break it just before serving. Once cooked, it breaks easily.
- Place the samosas on a baking sheet previously covered with a slightly oiled baking paper with a brush.
Bake for about 15-20 minutes at 180 ° C maximum, not too hot otherwise the brick sheet will darken.
Take them out of the oven and put them on a plate covered with a nice towel to absorb a little fat and go, your guests will ask you every time they come to eat at home; o) For the drink I count about 5 per person, once, I had to make 60 at once, they are all gone!