Two-Bite Beef Samosa

Ingredients

Here are the following ingredients:

• ¼ cup (60 mL) canola oil
• 4 lb (2 kg) Ground Beef (Medium)
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• 1 lb (500 g) peeled and diced potatoes, blanched, about 2 cups (500 mL)
• 3 tbsp (45 mL) garam masala
• 2 tbsp (30 mL) ground coriander
• 2 tbsp (30 mL) ground turmeric
• 2 tbsp (30 mL) kosher salt
• 4 tsp (20 mL) chili powder
• 2 tsp (10 mL) freshly ground black pepper
• 2 tsp (10 mL) ground ginger
• 9 oz (275 g) frozen peas, about 1½ cups (375 mL)
• 128 samosa pastry sheets (8 x 2.75 inch/20 x 7 cm), about 2½ lb (1.3 kg)
• 1 cup (250 mL) flour paste

Service

• 4 cups (1 L) cilantro chutney
• 4 cups (1 L) tamarind chutney

Preparation

1. Heat oil in large skillet set over medium-high heat. Cook ground beef until browned. Drain off fat.
2. Add onions, potatoes, garam masala, coriander, turmeric, salt, chili powder, pepper and ginger. Cook for 3 to 5 minutes or until onions are tender. Stir in peas. Cook for 2 minutes. Cool, cover and refrigerate until well-chilled before using.
3. Assembly: Lay a sheet of pastry on a clean work surface. Make two triangle folds (flag fold). Make a third triangle fold and pick up pastry to create a cone-shaped pocket.
4. Spoon 4 tsp (20 mL) beef filling into cone and continue to make triangle folds to enclose filling. Brush a thin layer of flour paste before the last fold so pastry is tightly sealed. Repeat to make 128 samosas. 
5. Arrange assembled samosas in single layer on parchment paper-lined sheet pans. Cover and refrigerate for up to 1 day or freeze for up to 1 month.

Service

1. Deep-fry 8 samosas, at 375°F (190°C), for 3 to 4 minutes or until golden brown and crispy. Drain on paper towel-lined pan.
2. Plate samosas with ¼ cup (60 mL) EACH cilantro chutney and tamarind chutney.  

Beef Cuts