Samosas are a South Asian pastry with a savory filling, often including ingredients such as spiced potatoes, onions, peas, meat, or fish. They are a popular entrée, appetizer, or snack in the cuisines of South Asia, the Middle East, Central Asia, and East Africa. They are made into different shapes, including triangular, cone, or crescent, depending on the region. I often make the triangular shape like a hand pie and serve it for brunch. Recently I decided to make Mini Samosas and serve them as an appetizer at a cocktail party. The Indian spices I used were a bit hit. Here is how I prepared them.
Cut a medium Yukon gold potato into ¼ – ½ inch dices (no need to peel) and sauté over medium-low heat in 1 tablespoon of butter and 1 tablespoon of olive oil for 3 – 5 minutes. Add 1 pound of lean ground beef and continue to sauté until no pink remains, crumbling the meat as you go. Drain any excess fat and stir in 2 diced green onions and cook for 1 – 2 minutes. Sprinkle with salt and pepper and stir in 1 tablespoon of curry powder and 1 tablespoon of Garam Masala. Cook for 2 – 3 minutes longer. Taste and adjust the seasonings (I like a lot of curry powder). Remove from heat and let cool to room temperature. Add a splash of beef stock if the mixture is too dry.
Roll out your favorite pie crust and cut into 3-inch circles. Put a tablespoon of the mixture in the middle of each circle. Dampen the rim of the circle with your finger dipped in water and fold the Samosa into a ball. Place on a parchment paper lined sheet pan with the closed end down. Brush with an egg wash and poke a small hole in the top to release steam. Pop into a pre-heated 350-degree oven and bake for 25 – 30 minutes or until the Samosas are browned. Serve warm.
The Indian spices make this a unique and delicious appetizer. And they are so easy to make. Enjoy!