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    Beef AsianPear Samosas

    Uploaded by

    Rudo
    This recipe provides instructions for making Beef and Fresh Subarashii Kudamono Asian Pear Samosas. The filling combines ground beef, potatoes, onion, cumin, green chile, Asian pear, and coriander. The dough is made from flour, semolina, oil, water and egg. Small balls of the filling are placed in the center of dough semicircles or puff pastry rectangles. The dough is folded over and sealed to form triangular packages. The samosas are baked until golden brown and served with chutney and yogurt.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Beef AsianPear Samosas

    Uploaded by

    Rudo
    12 views2 pages
    This recipe provides instructions for making Beef and Fresh Subarashii Kudamono Asian Pear Samosas. The filling combines ground beef, potatoes, onion, cumin, green chile, Asian pear, and coriander. The dough is made from flour, semolina, oil, water and egg. Small balls of the filling are placed in the center of dough semicircles or puff pastry rectangles. The dough is folded over and sealed to form triangular packages. The samosas are baked until golden brown and served with chutney and yogurt.

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    Beef_AsianPear_Samosas

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    This recipe provides instructions for making Beef and Fresh Subarashii Kudamono Asian Pear Samosas. The filling combines ground beef, potatoes, onion, cumin, green chile, Asian pear, and coriander. The dough is made from flour, semolina, oil, water and egg. Small balls of the filling are placed in the center of dough semicircles or puff pastry rectangles. The dough is folded over and sealed to form triangular packages. The samosas are baked until golden brown and served with chutney and yogurt.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    12 views2 pages

    Beef AsianPear Samosas

    Uploaded by

    Rudo
    This recipe provides instructions for making Beef and Fresh Subarashii Kudamono Asian Pear Samosas. The filling combines ground beef, potatoes, onion, cumin, green chile, Asian pear, and coriander. The dough is made from flour, semolina, oil, water and egg. Small balls of the filling are placed in the center of dough semicircles or puff pastry rectangles. The dough is folded over and sealed to form triangular packages. The samosas are baked until golden brown and served with chutney and yogurt.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Beef and Fresh Subarashii Kudamono Asian Pear Samosas

    Ingredients
    Samosa Dough:
    1½ cups of all-purpose flour
    2 tablespoons semolina (if not available, use 2 tablespoons all-purpose flour)
    2 tablespoon vegetable oil
    1 teaspoon salt
    Generous 2/3 cup water
    1 egg, beaten
    (OR 1 sheet ready-made frozen puff pastry, thawed with 1 egg, beaten)

    Beef Filling: For Serving:


    2 medium sized potatoes, preferably Yukon gold Your favorite chutney
    1 tablespoon vegetable oil Fresh Yogurt, plain
    ½ pound ground beef
    1 medium onion
    1 teaspoon cumin seeds
    1 teaspoon minced green chile
    1 medium Subarashii Kudamono Asian Pear
    1½ teaspoons ground coriander powder

    Serving:
    Chutney, yogurt

    Directions
    Samosa Dough (skip if using puff pastry):
    Mix all the dry ingredients together. Add the oil and mix well, using
    your hands or a fork to evenly distribute the oil and break up any
    flour clumps. If a portion of the mixture is squeezed in your fist, it
    should hold together. Add nearly all the water and mix until a
    dough is formed, adding remaining water if necessary. Once the
    dough comes together, knead it for 5 minutes, then wrap with
    plastic wrap and let it rest for 30 minutes.
    Beef Filling:
    Peel and chop potatoes into small dice. Place potatoes in a
    saucepan, cover with water and bring to a boil. Lower heat and
    simmer until potatoes are tender, 7-10 minutes. Drain and set
    aside. (cont’d next card)
    Meanwhile, heat oil in sauté pan over medium-high heat. Add beef
    and fry until beginning to brown, breaking up meat with a spoon.
    Chop onion into small dice and add to pan with beef. Add cumin
    seeds and chiles. Once beef is fully cooked and onions are
    browning, peel and chop pear into small dice and add to pan along
    with coriander powder. Sauté another 5 minutes, stir in potatoes
    and remove from heat. Set aside.
    Forming and Baking Samosas:
    Preheat oven to 400 degrees.
    Pull off a lemon sized ball of dough and roll into a circle using a rolling
    pin. The flat circle should be around 4 inch in diameter. You should be
    able to make 7-8 balls of dough. Cut each round of dough into two
    semicircles. If you are using puff pastry, roll sheet out into a 12 x 18 inch
    rectangle. Cut dough into 14-16 rectangles. (cont’d next card)

    Take about two tablespoons of beef mixture in your hands and make a ball.
    Place it in the center of the semicircle/rectangle. Wet your finger in water and
    rub it along the edges of the dough.
    If working with the dough, pick it up from one pointed side and place it over the
    filling, covering it half way. Then pick up the other side and place it over to the
    previous one, covering the filling to make a triangle shape. The two flaps should
    stick to each other at the center of the samosa. The third side of the triangle
    should be still open. Pinch the open edge together to make the third point of
    the triangle. Repeat the process with the rest of the dough and place on a
    greased baking sheet. Brush samosas with beaten egg.
    If using puff pastry, place filling ball in center of rectangle and fold pastry all the
    way over filling, sealing edges. Place on greased baking sheet. Brush samosas
    with beaten egg.
    Bake samosas for 15-17 minutes, or until golden brown. Serve with chutney,
    yogurt or both. Makes approximately 14 to 16 samosas.
    -Chef Lesle

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