Deep Fried Indian
Pastries
(Samosas)
Ingredien
Pastry
2 tablespoons butter
or margarine
1 tablespoon
shortening
2 cups all.purpose
flour
1/2 teaspoon salt
1 egg yolk
1/2 cup cold water
Cut margarine and
shortening into flour and salt
until mixture
resembles fine crumbs; stir in egg
yolk. Sprinkle in
water, 1 tablespoon at a time,
tossing with
fork until all flour
is moistened and pastry almost
cleans side of bowl.
Gather pastry into a ball;
knead on lightly
floured cloth.covered board until
smooth, about 1
minute.
Filling
1 lb. ground lamb or
mutton
1 medium onion,
finely chopped
1 clove garlic,
finely chopped
1 teaspoon salt
1/2 teaspoon ground
coriander
1/4 teaspoon ground
cumin
1/4 teaspoon ground
ginger
1/4 teaspoon pepper
Vegetable oil
Chutney
Method
Cook and stir lamb or
mutton, onion and garlic in
10.inch skillet until
meat is light brown; drain. Stir
in salt, coriander,
cumin, ginger and pepper. Cool.
Divide pastry into
fourths. Cover with damp towel
to prevent drying.
Roll one fourth into 12.inch
circle (dough will be
springy and may be slightly
difficult to roll).
Cut into 4.inch circles;
cut circles into halves.
Moisten edges with
water. Place 1 teaspoon filling
on each half circle.
Fold pastry over filling to
form triangle. Press
edges to seal securely. Repeat
with remaining
pastry.
Heat 1 to 1 1/2
inches of oil to 375oF. Fry about 5
pastries at a time
until light brown, turning 2 or 3
times, 3 to 4
minutes; drain. Keep warm in a
200oF oven.
Serve warm with
chutney.
Makes about 60 pastries.
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