Meat Samosa

Here's what you need to make meat samosas (makes about 60 to 70 samosas):

• Filling:

• 1 kg ground beef or veal (I normally get veal)
• 1 tbsp oil
• 1 cup water
• 1 potato (peeled & chopped)
• 1 onion (chopped)
• 1 green chilli (chopped) - optional 
• 1 cup peas
• 3 tbsp coriander
• 8 cardamon pods 
• 1/4 tsp cumin seeds
• 1/4 tsp ground cinnamon
• 1/2 tsp turmeric 
• Salt to taste 

• Samosas:
• Pastry sheets
• All-purpose flour
• Water

*Please note that this filling can be used to make about 60 to 70 samosas. You can reduce the servings if you'd like. In that case, divide the quantity in 2. I normally don't make all of the samosas in one day but instead I put the unused portion on the fridge and do it next day.

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Meat Filling

Directions

1. Heat oil in saucepan on low heat and add cumin seeds and cardamon pods. Chop the onion and add cook it on medium for 5 minutes.
2. Add ground meat (I used minced veal) and cook it on high until meat is brown (5 to 10 minutes). Then, drain the grease.
   
   
   
3. Mix in everything else (coriander, chopped green chilli, turmeric, ground cinnamon, peas, potato, water, salt). After stirring it, put the lid on and cook it covered on high heat for a minute and then reduce it to low and let it cook for about 15 minutes covered.
   
   
   
   
   *I actually added 3 tsp of salt and found it a little salty, so I think I will add only 2 tsp next time.
4. The potatoes should be tender at this point. Cook it uncovered on high heat for about 2-3 minutes or until there's barely any water left.
   
   
   
5. Remove the cardamon pods. I found 5 easily but had trouble finding the last one. 

That's it for the filling! Place some of it in the bowl and let it cool before filling in the samosas.

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Samosas

Filling in samosas isn't too hard but it can be time consuming. You can make your own samosa dough but I've never tried it. I usually get pastry sheets. Aside from the pastry sheets, you will need to make a paste out of water and flour that will act like glue and seal the edges.

• Pastry sheets: You can buy these from Asian stores. I usually get the ones that are made for samosas but you can get the sheets that are squared and cut them in 3. I really like the brand Spring Home because the sheets are so thin. 

Samosa Pastry Sheets (30 sheets per pack)

Squared Pastry Sheets (30 sheets per pack)

1. Take the sheets out of the freezer for about an hour.
   
   
   
2. Make the paste by mixing in water and flour. Add same quantity of each, so if for 2 tbsp of flour, you add 2 tbsp of water. However, check the consistency. It shouldn't be too runny nor sticky. If it's too runny, then add more flour and if it's too sticky, then add some water to get a smooth consistency.
   
   
3. Fold Samosas about 5 times (see video). After the 3rd fold, put some paste on the side and then open it up and fill it. After that, fold it again and put the paste on the side and fold it for the 5th and last time.
   
   
   
4. Fry the samosas on medium heat until you see it's golden.
   
   
   
   
   

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TIPS

• Try making about 5 altogether. I start by folding it right before filling it and then I do the same with 4 others. After filling each of them up, fold it once more and put the paste on each of them and close them. This will save you a lot of time! 

• If you have some leftover sheets, then you can cut them up into 2 and roll them up. You can even fill them but I like to fry them up. 

• Don't fry on high heat because it may become overcooked. Instead fry on medium heat or low heat if they are frozen.

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Storing Samosas

If you're not planning on frying them all that day, then you can either put them in fridge or freezer. Don't stack them on top of each other especially if you're putting them in the fridge because it may become soggy and start to break them when you fry them. 

• Fridge: I usually leave them in the fridge for 2 days. I take them out about 15 minutes before frying them. I even put the filling in the fridge and use it the next day to make more samosas. 

• Freezer: I like to place them in zip lock bags and freeze up to a month. Whenever I'm planning on cooking them, I simply take them out of the freezer for about 30 minutes. I also fry them on simmer/low heat.