Baked with bite…
What’s a night of Indian cuisine without a samosa starter? Forget the frozen options, make them yourself…and make them spicy while you’re at it. A little cayenne pepper powder provides the pop to these samosas, and there’s plenty of other spices here too. Curry powder, cumin, and coriander provide plenty of exotic flavor to the potato and ground beef filling.
Best of all – spicy samosas aren’t very difficult to make. It’s a simple filling to pull together and a little filo dough origami. This is one of those appetizers where the little extra work at meal time really pays off in the flavor department.
- 1/2 pound lean ground beef
- 8 ounces chick peas approximately 1/2 of 15.5 ounce can, rinsed
- 8 ounces frozen peas approximately 1/2 of a 16 ounce bag, rinsed to thaw
- 1 yellow onion diced
- 3 tablespoons olive oil
- 1 tablespoon ground coriander
- 1 tablespoon curry powder
- ½ teaspoon ground cumin
- 1/2 teaspoon cayenne pepper powder
- 1 package filo dough pastry sheets
- Preheat oven to 375 degrees Fahrenheit.
Prepare the filling
- In a frying pan over medium heat, cook the ground beef until browned.
- Add the onion, cayenne pepper powder, coriander, cumin, and curry powder. Stir to combine, then lower heat and cover. Simmer the beef covered, stirring occasionally, until the onions are translucent (approximately 10 minutes).
- Uncover and add the green peas and chick peas. Stir often until combined and evenly warm. Continue to warm the beef over low, while preparing the filo dough sheets.
Prepare the filo and fill/fold the samosas
- Cut the filo lengthwise into strips, approximately 5 inches in width and 14 inches in length.
- Brush a filo strip with oil, then place a tablespoon of the filling at the bottom right of the strip. Fold the bottom left corner diagonally over the filling. Then continue to diagonally fold the filo around the filling until you end with a triangle samosa shape. Repeat the process with the remaining filo strips and filling.
- Place the samosas on a foil-lined baking tray. Brush them again with oil, then bake for 13 to 15 minutes, or until the samosas are a golden brown.
- Remove the samosas and allow them to cool for 2 to 3 minutes. Serve.