Beef & Onion Samosas: Recipe/Folding Techniques/Several Layers of Sheets:Very Crispy/Morgane Recipes

beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Mince 250g of onions.

In a bowl, mix 1 teaspoon of Shaoxing cooking wine, 1 teaspoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1/4 teaspoon of salt, and some ground pepper.

Heat 2 tablespoons of oil in a pan over medium-low heat.

Add the minced onions to the pan and stir occasionally for 5 minutes.

Increase the heat to high and add the ground beef; stir for 30 seconds.

Add the sauce mixture to the pan and stir for another 30 seconds.

Add 100g of frozen peas and stir for 1 minute.

Turn off the heat and let the filling cool.

Take two samosa sheets and cut them into strips about 5cm wide.

Use drops of cornstarch diluted with a little water to stick the two strips together.

Place 1 teaspoon of stuffing at the edge of the strips.

Fold the strip to form a triangle enclosing the stuffing.

Flip the triangle towards the opposite side and continue folding, pressing to tighten the samosa.

At the end, slide the remaining piece of the sheet inside the samosa.

Fry the samosas on medium-low heat for about 3 to 4 minutes per side, flipping them when they are golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens