ingredients:
– 5 sheets of phyllo dough
– 50 gr butter
– 250 gr ground beef
– 3 garlic cloves, finely chopped
– 1 onion, finely chopped
– 1 tablespoon ground cumin
– 1/2 tablespoon ground cinnamon
– 1/2 tablespoon ground curry
– 1/2 teaspoon ground chilli pepper
– ground pepper
– salt
– 90 gr tomato paste (1 smill can)
– 25 gr pine nuts
– 50 gr raisins
– 125 ml water
– 2 tablespoons olive oil
– coriander
directions:
minced meat
– stove the onions in a wok or large pan together on medium heat for about 10 minutes
– add the ground meat
– when the meat is almost cooked, add the garlic and tomato paste, let braise for another 10 minutes on low heat, make sure the tomato paste won’t burn
– add the water and leave on low heat until the water is almost gone
– add the cumin, cinnamon, curry, chilli pepper
– season with pepper and salt
– add the raisins and the pine nuts and the roughly chopped coriander
directions:
– Preheat the oven to 200 degrees
– melt the butter
– folding phyllo triangles
Remove phyllo from package
Unroll and place on large sheet of baking paper.
Cover phyllo with a clean humid kitchen towel. (It dries out quickly if not covered.)
Cut 3 large strips (in lenght) out of 1 rectangle phyllo dough.
Lay the strips of phyllo on a flat clean surface and brush immediately both sides with melted butter.
Place a tablespoon of minced meat on one end of the strip, fold over 1 corner to make triangle.
Then fold to the other side, make sure you’ll keep the triangle. Continue folding till the end. If there are some edge left, just fold them over the triangle.
You’ll end up with a “nice” triangle…
Repeat this with the rest of the phyllo and the minced meat.
I had around 30 samosas.
– bake it 20 to 30 minutes on baking paper in the oven, the phyllo should be golden brown.
My first triangles were a disaster…. It didn’t look at all as a triangle… But after a while I got it… So keep on trying! It’s worthwhile!!! Taste great!!!
NO NONSENSE CUISINE 