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A crisp

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Ingredients

Adjust Servings:
1 tablespoon oil
1 kg lean ground beef
2 onions diced fine
3 garlic cloves minced
2 teaspoons grated fresh ginger
4 - 5 tablespoons madras curry paste
1 teaspoon paprika
1/2 cup fresh coriander chopped fine
1/4 - 1/2 teaspoon chili powder (optional)

Nutritional information

368.2
Calories
133 g
Calories From Fat
14.8 g
Total Fat
4.8 g
Saturated Fat
65 mg
Cholesterol
418.5 mg
Sodium
32.7 g
Carbs
2.4 g
Dietary Fiber
1.1 g
Sugars
24.6 g
Protein
169g
Serving Size

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A crisp

Features:
    Cuisine:

    A crisp, crunchy Beef Asian appetiser, full of flavour. wonderful to serve with a glass of Beer. or for lunch.
    Worth the effort to make - my friends and family always ask for these

    • 170 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Samosas,A crisp, crunchy Beef Asian appetiser, full of flavour. wonderful to serve with a glass of Beer. or for lunch. Worth the effort to make – my friends and family always ask for these,I made the beef mixture using powder curry instead of curry paste. I always keep samosas pastry leaves in the freezer (DH loves samosas). It was easy to stuff the thawed leaves with the mixture then fry on oil. Made for Unrated Asian Tag


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    Steps

    1
    Done

    Heat Oil in a Saucepan and Add the Onions, Garlic and Ginger, Cook on a Medium Heat Until Soft, Stirring Often.

    2
    Done

    Add the Curry Paste and Stir Through the Onion Mixture, Add the Beef, and Stir With a Fork Until All the Pinkness Has Gone, Add the Paprika and Simmer on Low For 10-15 Minutes Stirring Until Mix Is 'dry' If You Find This Hard to Manage Tip It Into a Large Frypan or Skilled and Keep Stirring Until the Liquid Has Evaporated

    3
    Done

    the Meat Must Be Dry of Most Liquid When Cooked. Any Surplus Fat Drain Off, and Season. Add the Coriander; Stir Well and Leave to Cool.

    4
    Done

    Pastry.

    5
    Done

    You Can Either Make Your Own Dough or Use Spring Roll Wrappers - Using 2 at a Time.

    6
    Done

    Mix the Flour and Salt, Add Enough Water to Make a Firm Dough (it Will Be Elastic in Texture), Knead For a Few Minutes and Then, on a Large Area, Roll Out as Thin as You Can, Sprinkling Extra Flour as You Roll Out to Prevent Sticking and Turn Over as Required.

    7
    Done

    Spread Oil, Over Half the Pastry, and Fold the Other Half Over, Roll Out Again as Thin as Possible Taking Care not to Break Through the Layer.

    8
    Done

    Cut in Strips Approximately 8 Inches Long by 3 Inches Wide. Heat the Oil in a Large Fry Pan, and When Put Put in One Strip at a Time - This Will Immediately Puff Up, and Has to Be Removed Quickly Before It Starts to Cook and Set.

    9
    Done

    When Still Hot (mind Burning Your Fingers) Peel Gently Apart, the Pastry Will Be So Thin That It Has to Be Handled With Care.

    10
    Done

    Cool. Form a Triangular Pocket at One End of the Strip and Fill With the Meat, Just Level With the Top of the Pocket, Wrap the Remaining Pastry Over the Stuffed Part and Stick Down the Edge With Some Paste - Made With Just Some Flour and Water -- If the Pastry Is Too Long, Cut of Any Excess.

    Avatar Of Elise Stewart

    Elise Stewart

    Spice savant creating dishes that pack a flavorful punch with each bite.

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