Posted June 17, 2013
Since I started blogging dining at restaurants has not been the same. I use to order, wait patiently and then enjoy my meal while engaging in whatever conversation was taking place. Now however, when I take my first bite, I don’t have much time to savor it before I immediately start thinking to myself “How can I make this at home?” It’s like a little challenge for myself to see how close I can actually get to the restaurant version. My latest at home attempt were these scrumptious beef samosas. It took just one bite of these flaky snacks filled with a mixture of seasoned ground beef, onions and peas and carrots to realize challenging yourself can be a very good thing.
Traditional samosas are made with a samosa dough and fried. I however happened to have some puff pastry in the freezer and decided to bake them. The puff pastry turned a lovely golden brown and made a wonderful flaky pocket for the savory filling. If you prefer you could substitute ground chicken for the beef.
Beef Samosas Recipe
Ground beef, peas, carrots and spices wrapped in a flaky puff pastry shell and baked to perfection.
- 1/2 pound lean ground beef
- 1 teaspoon olive oil
- 1/2 cup chopped yellow onion
- 1 cup frozen mixed peas and carrots
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon turmeric
- 1/4 teaspoon garam masala
- 1/4 cup water
- 1 sheet of puff pastry
- 1 egg, beaten
- non-stick spray
- Preheat oven to 400 degrees.
- In a pan, brown ground beef over medium heat. While cooking use a spoon to make the pieces of beef as small as possible. Transfer cooked beef to a colander on top of a bowl to strain grease.
- In the same pan you browned the ground beef, heat olive oil over medium heat. Add onion and frozen peas and carrots. Cook 3 minutes. Return ground beef to the pan. Stir in cumin, kosher salt, turmeric and garam masala. Pour water over the top and continue cooking for 3-4 minutes or until water is absorbed. Stirring occasionally. Remove from heat.
- Roll puff pastry into a 18" x 12" rectangle. Cut into 8 even rectangles. Place 2 tablespoons of mixture in the center of each rectangle. Fold one side over the top of the filling and bring it to the other side. Use a fork to press down edges to seal. Brush each samosa with egg wash. Sprinkle with kosher salt.
- Spray a baking sheet with non-stick spray. Place filled samosas on the prepared sheet. Bake for 12-15 minutes or until golden brown.
- Serve hot.
These samosas taste just like those Ryan and I order at our favorite Indian restaurant here in Seattle. For the full effect, dip these in your favorite chutney. If you feel like really challenging yourself, check out my Daring Baker post on Vols-au-vent and make your own puff pastry too. Enjoy!