For 6 persons:
For 20 samosas
¤ 350 g of beef chopped
¤ 10 sheets of bricks
¤ 2 cloves garlic
¤ 1 onion
¤ 1 handful of grapes blonde
¤ 2 teaspoons cumin
¤ 1 teaspoon of mint chopped fresh
¤ 1 tablespoon cilantro chopped fresh
¤ 1 tablespoon turmeric
¤ 1 / 2 teaspoon pepper (to taste, whatever you want)
¤ 2 teaspoons Madras curry
¤ 1 yolk egg (optional)
¤ Salt and pepper
¤ Oil of Olive
¤ a little butter for bricks
Preparation time: 45 minutes
Cooking time: 30 minutes
Rest: 0 minutes
Total time: 75 minutes
Preparing Beef samosas:
1 Soak the raisisn in water. Chop the onion and garlic. Saute onion in olive oil, then add garlic, stir and sauté another minute. Add the ground meat in the crumbling well.
2 Then add salt, pepper, mint and coriander, cumin, curry, turmeric and chili powder. Also add the raisins. Mix well and cook. Preheat oven to 180 ° C. Once the meat is cooked, make the samosas. Cut each pastry sheet into 2. Be available to the melted butter and a kitchen brush. Butter a half sheet of pastry. Fold the edge round the top of the sheet (on the right formed when we cut the brig). Then place a little filling (one teaspoon convex) on the right side of the sheet.
3 Fold the side as on the picture, forming a triangle.
4 Continue to form triangles, rolling the sheet itself.
5 Tighten to fully enclose the filling into the pastry sheet.
6 At the end of the pastry sheet, paste with a little butter the fall of the leaf on the triangle. Then have the triangle in a baking dish. Do the same with all the other leaves. Then bake the dish, check the oven and when the first side browns, samosas and return to brown the other side. Remove from oven when they are golden on both sides.