These are very tasty little Samosa that are perfect for a party or for a snack after school! The recipe is for baby ones, but for a more substantial samosa for a lunch box just use a larger cutter to make 12-15 large ones.
Makes 35 baby samosas
1 small brown onion, finely diced
250g lean beef mince
2 tablespoons plain flour
¼ cup of beef or vegetable stock
½ cup mixed vegetables (diced carrot, peas, bean etc)
1 teaspoon garum masala
2 teaspoons Crushed Garlic
¼ cup Chilli Ginger Wild Lime Sauce
2 tablespoons chopped coriander
Outback Spirit Tasmanian Pepper Salt
7 sheets prepared puff pastry
1 egg
1 tablespoon milk
Lemon Myrtle Coconut Chilli Nut Free Dukkah
Extra Chilli Ginger Wild Lime Sauce for serving
Preheat the oven to 180C
Heat 1 dessertspoon of the oil in a large frying pan and cook onion and garlic until tender.
Add the beef mince and stir fry until cooked through.
Sprinkle the flour over the mince and cook stirring for one minute. Then add the stock and Chilli Ginger Wild Lime Sauce and allow the mix to come to the boil, reduce to a good simmer and allow to thicken.
Stir through the vegetables, garum masala, coriander and the Tasmanian Pepper Salt . Allow to cool to room temperature.
Use an 8cm cutter and cut 5 rounds from each pastry sheet. Place a heaped teaspoon of mixture in the centre of each round.
Make an egg wash by beating together the egg and the milk and use this to moisten the pastry edges. Fold the pastry over to form half moon shapes. Press the edges together to seal, crimping with a fork or your fingers.
Place on a baking tray lined with nonstick baking paper, brush with egg wash and sprinkle with Outback Spirit Lemon Myrtle Coconut Chilli Sprinkles and place in the oven. Cook for approximately 15-20 minutes until golden and the pastry is cooked through.
Serve while hot with Chilli Ginger Wild Lime Sauce as a dip.
.
.
.
.
.
.
copyright Juleigh Robins