South African Indian · appetizer
Durban-Style Mince and Pea Samosas with Spring Roll Pastry Crispy, golden samosas filled with spiced lamb or beef mince and peas, wrapped in spring roll pastry, inspired by the Indian community in Durban, South Africa.
total 2 hr 15 min
prep 2 hr
cook 15 min
servings 4 Original recipe on freespiritfood.net
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Back to 4 servings Filling 400 g lean lamb or beef mince 1 cup frozen peas 1 onion, very finely diced 1.5 tsp ginger and garlic pounded into paste 1 tspn turmeric 1 tspn garam masala 0.5 tspn cummin powder 0.75 tspn chilli powder 0.5 tomato, finely diced 1 handful coriander, very finely chopped 1 piece cinnamon bark 1 tspn cummin seeds 1 handful fresh curry leaves 1.5 tbspn vegetable oil 0.5 cup water Pastry 1 pack spring roll pastry, in square sheets Pastry Glue 2 tspns flour, mixed with 3 tspns water to make a thick flour glue 3 tspns water, for the glue
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1 Step 1: Heat oil in a large saucepan, add cinnamon bark, cummin seeds and curry leaves and fry briefly until fragrant and curry leaves have spotted 'spitting'.2 Step 2: Add onions and fry until translucent.3 Step 3: Add ginger and garlic, turmeric, garam masala, cummin powder, chilli powder and mix through onions and warm through.4 Step 4: Add mince to brown and mix thoroughly with onions and spices, breaking up all lumps of mince using the back of a fork.5 Step 5: When mince is totally separated and browned, add tomato, salt and coriander.6 Step 6: Break up all lumps with the back of a fork as you mix through onion spice mixture, over medium heat.7 Step 7: Add water and simmer over medium heat, stirring regularly for 35 minutes until mince is cooked and has absorbed the flavour of the spices... you are aiming quite a dry mixture with no 'sauce' so limit the amount of water you add.8 Step 8: Add tomato, coriander and water to mince mixture and simmer for 35 minutes.9 Step 9: Add frozen peas and allow to defrost and par-cook for 3-4 minutes.10 Step 10: Remove from heat and allow to cool totally, for at least an hour before using.11 Step 11: At the same time remove spring roll pastry from freezer and bring to room temperature leaving sealed in packet.12 Step 12: Allow lamb and pea filling to totally cool.13 Step 13: Make your pastry glue, remove the pastry from the packaging and place between slightly damp tea towels to the side of your board or preparation space.14 Step 14: Take one sheet of pastry and cut into 3 equal strips.15 Step 15: Cut spring roll pastry sheets into 3 equal strips.16 Step 16: Place a teaspoon full of mixture within 4-5cm from the top edge, turn the top edge of the pastry turning the right corner over to the left edge, over the filling to create a triangular pocket where the newly created right corner is completely 'closed' so the filling can't fall out.17 Step 17: Turn the right hand edge to the left edge, over the top of 1 tspn of filling, enclosing filling, pushing it all in if needed and creating a triangular pocket. Make sure your right corner here is enclosed ... no hole for filling to escape from!18 Step 18: This is the most important step to get right because you will then easily be able to turn the triangle over and over until you get to the end and can seal up the pastry with your glue.19 Step 19: Different stages of 'turning' the pastry with filling to get to end of the strip, use glue along the way as required.20 Step 20: If you do find gaps or pastry overlaps along the way, use your glue to seal up the edges to create a fully enclosed triangle. Spring roll pastry is quite 'hardy' so don't be afraid of it and as they say practice makes perfect so it might take a few attempts before you get the hang of it. Makes 24-36 small samosas.21 Step 21: You can freeze the samosas or refrigerate for an hour or so to allow glue to seal before shallow frying in vegetable oil over medium heat until golden brown on each side.22 Step 22: If frying directly from frozen, then you will want to lower the heat slightly to allow the filling to defrost and heat through.23 Step 23: Once golden brown, place on kitchen paper towel to absorb oil.24 Step 24: They really need to be served hot and crispy for best enjoyment. Delicious dipped in plain yoghurt or spicy chilli sauce for extra bite!getsaucepan.com/r/7eaab3c0-23fd-4bff-ab05-23fa12f24e68 · Original: https://freespiritfood.net/2015/09/27/durban-style-mince-and-pea-samosas-with-spring-roll-pastry/
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