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Method:

 

Preparation of the Filling

Fry the meat in olive oil and set aside. Fry the coriander and cumin seeds and add the meat together with the onion, tomato and chilli pepper (all finely diced). Stir and when the mixture is golden brown add water and leave on a low heat until the water is cooked out.
Leave to cool.

Preparation of the Pastry

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Method:

 

Preparation of the Filling

Fry the meat in olive oil and set aside. Fry the coriander and cumin seeds and add the meat together with the onion, tomato and chilli pepper (all finely diced). Stir and when the mixture is golden brown add water and leave on a low heat until the water is cooked out.
Leave to cool.

Preparation of the Pastry

Mix flour and olive oil in a bowl. Add water and continue to mix until dough is formed. Knead the dough for 10 minutes. Roll the dough into a ball and brush with olive oil. Set aside.

Preparation of the Samosas

Roll out small pieces of the dough on a flour-sprinkled work surface, creating small circles measuring about 17 cm diameter, then cut in half. Make each half into a cone; using a drop of water, stick the ends together.
Fill the cones with the meat and spice mixture and seal.

Fry the samosas in abundant olive oil and serve hot.
 

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Ingredients 4 persons
  • Pastry
  • Flour
  • Salt
  • Water
  • Olive oil
  • Filling
  • Mince (Chicken
  • Lamb or Beef)
  • Tomatoes
  • Onion
  • Red chilli pepper
  • Coriander seeds
  • Cumin seeds
  • Salt
  • Garlic
  • Ginger
  • Olive oil
Recipes. The Cook & Chef Institute