Yes, these are samosas! But in South Africa we call them Samoosas... I don't know why, it's just the way it is, but it has caused me many years of confusion in England :-). This is a recipe from my Cape Malay cooking class in Cape Town. I love samoosas... I often happily order a samoosa and a couple of sides when we go out for an Indian while Chris enjoys his curry and rice! My best friend Kelly and I attempted to make samoosas from scratch (before I did this cooking class) and it is REALLY difficult to make the pastry (called pur)! We landed up with a kitchen and ourselves covered in flour and a big blob of sticky pastry. We bought some emergency filo pastry and had some fantastic samoosas for dinner. Even the Cape Malay people recommend buying 'pur' which you can pick up at most Asian supermarkets. I'd normally recommend trying out the recipe from scratch at least once, but in this scenario, I'd say save your self the time and hassle! This recipe is for 50 samoosas... it is quite a lot of work to make them and you can freeze them and fry them from frozen, so I think its worth putting in the effort and making 50 in one go which you can then enjoy over time... if not, you could half or quarter the recipe!
50 Pastry Leaves (Pur)
2 Onions, finely chopped
500g Minced Beef
30ml Ginger and Garlic paste
5ml Red Masala
5ml Curry Powder
5ml Chilli Flakes
Salt to taste
1 bunch fresh Coriander, finely chopped
In a pot cook your mince over a medium heat, stirring occasionally for 5 minutes.
Add all of the spices and stir until dry like breadcrumbs for 5 mins and allow to cool.
Mix the chopped onions, coriander and mince together in a bowl.
Make a paste (called glue for the samoosa leaves to stick together) with 2 tablespoons of flour and 2 tablespoons of water and stir well to achieve a glue texture.
Fold one of your pastry leaves into a triangular pocket, will with a teaspoon of of the mince mixture. Fold and seal with the glue. Continue until you have used up all of your pastry leaves and mixture.
Deep fry your samoosas over a medium heat.
Store any that you don't want to eat straight away in an airtight container in the freezer.
Tip: You pastry leaves will probably have a dry edge to them. Snip this off with some scissors and then you can fry all these snipped off bits and serve them as a snack with some aromat! This is what all of the children do around Diwali, they go around all of the houses collecting the cut-off ends to make crisps!