Main
Comorian Meat Samosas
- Preparation time
- 1 h
- Servings
- 6 servings (~24 pieces)
Ingredients
- Phyllo dough — to buy1 pack (250 g)
- Ground beef — to buy300 g
- Onion — to buy1
- Garlic — to buy2 cloves
- Curry powder — to buy1 tbsp
- Turmeric — to buy1/2 tsp
- Chili pepper — to buy1
- Fresh cilantro — to buy1/2 bunch
- Neutral oil — to buy3 tbsp + for frying
- Salt — to buy1 tsp
Preparation
Heat 1 tbsp of oil in a pan and sauté the sliced onion and crushed garlic for 3 minutes over medium heat.
Add the minced beef, breaking it up with a fork, and cook for 6-7 minutes until well browned with no pink left.
Sprinkle with curry powder, turmeric and finely chopped chilli, season with salt, mix and cook for 2 more minutes, then let cool slightly and stir in the chopped coriander.
Cut the filo sheets into long strips about 8 cm wide.
Place a tablespoon of filling at one end of each strip, then fold into a triangle all the way along the strip, sealing the last point with a little water.
Heat 3-4 cm of oil in a large pot to 170°C (a piece of dough should sizzle immediately).
Fry the samosas in small batches for 3-4 minutes, turning halfway through, until golden and crisp.
Drain on paper towel and serve hot, with a chilli chutney if you like.