Meat flour recipes
An Indian classic in a quick version, in the oven, with filo pastry, they are dry, very crunchy and equally tasty.
“Mom, I feel like eating samosas! Do you do it? ”
“O dear! It’s for now… “
And in the blink of an eye, they were ready in time for lunch.
Oven-roasted samosas, crispy, with a typical Indian flavor thanks to the Garam Masala that we can make at home.
Also Read: The Most Complete Recipe List>Click Here..
The meat filling was an option of mine - since in India the filling is mainly vegetables, namely potatoes - but since my daughter became a vegetarian I have done it only with vegetables, soy, tofu or seitan. The option is yours. Use whatever you want. What can not be missing is the spice that gives it all the charm and warmth.
Traditionally, samosas have their own mass and are dipped in oil for frying. This is an oven option that is hugely successful. It's because? Because with filo pastry everything is very easy and the result is really good.
The technique for folding the dough is also very simple - it is folded in a triangle, just as we do when folding grocery bags.
However, as the recipe was so successful, and the questions were so many, I ended up making a short video to show this technique in action. See HERE the video and the step-by-step explanation.
Be sure to try it because these samosas are delicious.
Also Read: The Most Complete Recipe List>Click Here..
How to make Meat flour recipes
INGREDIENTS:
- 250 g minced beef
- 1 medium onion
- 2 garlic cloves
- 1 medium tomato (ripe)
- Half green or red pepper
- 1 teaspoon fresh ginger, grated
- Half a teaspoon of garam masala
- Half a teaspoon of piri-piri
- 1 teaspoon of Indian saffron
- Half a teaspoon of coarse salt
- 3 tablespoons chopped fresh coriander
- 75 ml of water
- 3 sheets of filo or brick dough (large sheets 30 × 30 cm)
- Oil q.s. to brush
CONFECTION:
Chop the onion, garlic, tomato and pepper.
Put some vegetable oil in a frying pan. Add the onion and sauté a little to soften. Then add the garlic and fry a little more, just until they start to release flavor. Add the peppers and tomatoes and fry some more, stirring occasionally. Finally add the minced meat, wrap well.
When the meat begins to darken a little, add the grated ginger, the garam masala, the piri-piri, the saffron of the Indians and the salt. Engage well to call.
Also Read: The Most Complete Recipe List>Click Here..
Chop the coriander and add to the meat. Wrap, and finally add the water. Cook on medium / high heat for about 10 minutes or until all the water has evaporated and no liquid remains in the bottom of the pan.
Remove from heat and let cool.
Open the filo pastry package. Remove 3 sheets. Place them overlapping and, with a pizza cutter, cut 4 equal strips - you can use a board, which serves as a ruler, to make a perfect cut. Each strip will be approximately 7.5 cm wide. You will have a total of 12 strips, 4 for each sheet.
Next to the base of each strip, place a tablespoon of filling. Always fold while maintaining the triangular shape. Do not flatten the filling. With the folds, it will be protected. Wet your fingers with water, pass over the dough at the end, to seal.
Also Read: The Most Complete Recipe List>Click Here..
Place the samosas in the oven tray on parchment paper. Brush very lightly with oil and place in a preheated oven at 180ºC for 20 minutes, or until they are toasted.
