Meat Samosas

Here is the recipe for the meat samosas that I made for the DB concert. I will post the veggie version in a separate post. I also like to make this filling for myself and eat it just as a lettuce wrap. All the tastiness with none of the folding hassle of making the final product.

Ingredients:

• 2 tablespoons butter
• 1 teaspoon minced ginger
• 3 garlic cloves minced
• 1 large onion minced
• 1 lb ground beef or turkey (KZ uses Turkey)
• 1 teaspoon curry powder
• ¾ teaspoon cumin powder
• ¾ teaspoon tumeric
• ¼ teaspoon cayenne pepper (can be subbed with more black)
• ¼ teaspoon black pepper
• 1 cup of water
• 1 large tomato peeled, seeded and diced
• 3 whole green chilies (optional)
• 1 tablespoon catsup
• 3 tablespoons sugar
• 3 tablespoons vinegar
• salt to taste (about 1/4 tsp.)
  
• 1 1lb. package philo dough

Instructions:

1. Melt butter in large skillet. Add ginger and garlic. Saute 2-3 minutes.
2. Add onion, meat, and spices.Blend completely.
3. Add water, tomato and optional chilies.
4. Cook for 15-20 minutes until most of the moisture is gone.
5. Season with salt, sugar, vinegar. Cook five minutes.
6. Let filling cool.
7. Unroll thawed philo dough onto counter. Cut into long strips, about 2 inches wide, 18” long. (four long strips)
8. To assemble, place about one teaspoon of filling onto the end of the philo dough.
9. Fold into triangles, like folding a flag. Each samosa will need two layers of dough, more if the dough is being stubborn.
10. Place triangles onto cookie sheet, with the end of the philo dough face down.
11. Brush butter over triangles.
12. Cook at 400 degrees until golden brown, about 10 minutes.

Note: Keep the philo dough covered with a damp towel until you are ready to use it. Otherwise it will dry out, and you won’t be able to fold it. When making them for the DB concert the dough had been out for about 3 hours and it worked very well. The key is to keep it sufficiently moist that it doesn't crumble.