Samosas recipe from Réunion
There are a multitude of recipes for making samosas stuffing. We can therefore make samosas with chicken, tuna, cheese, vegetables… And many more…
- For 4 or 5 people. 1 packet of pastry sheets (filo pastry)
- 500 g of minced meat. (Beef, pork, chicken, tuna ...)
- 2 pinches of cumin seeds.
- A teaspoon of turmeric.
- An inch of ginger.
- A small packet of green onions. (Scallion)
- A few green peppers. (optional)
- Salt and peppercorns.
- Fresh mint or fresh cilantro. (cotomili)
Preparing the stuffing
Place the minced meat in a bowl.
Salt and pepper then add the cumin seeds.
Leave to macerate in the fridge while you prepare the spices.
Cut the green onions into two parts to separate the white part from the green part.
Chop them finely apart.
Pound or mix the piece of ginger with the peppers and peppercorns.
In a pot, heat a little oil and sweat the white stems of the green onions over low heat, then add the pounded mixture, turmeric and a little salt.
Then add the minced meat and brown it all for a few minutes without the stuffing drying out too much.
Remove from the heat and add the stems of green onions and a few leaves of finely chopped coriander and fresh mint.
Moisten the brick or filo pastry sheets and cut them into strips about 5 cm wide by 25 cm long.
Then place a teaspoon of stuffing on one end and fold into a triangle shape to its opposite side.
Continue in this way, taking care to bring the tip to its opposite side.
Then close the last fold by moistening the end of the strip with a glue obtained by mixing a little flour with a little fresh water.
Also take care to check that each tip is well plugged to avoid leaks during frying.
Place it on a cloth and repeat the operation for all the other samosas.
In a frying pan or deep fryer, heat some oil over high heat. When the oil is hot, reduce the heat and fry the samosas until they take a nice golden color. Then place them on absorbent paper.
You don't have pastry sheets, make your own homemade samosas pate.
Make a homemade samosa dough
- 400 g of flour.
- 25 cl of water
- 10 g of fine salt. A level tablespoon.
First, place the flour on your work surface, then make a well in the center.
Gradually add the salted water while kneading the dough to obtain a soft ball, but which does not stick to the hands.
Cover the dough ball with a towel and place it in the fridge for 45 minutes.
Then, separate the dough into 8 balls.
Using a rolling pin, roll out the balls one part one to obtain 25 cm diameter discs then go to step 3.
using a rolling pin, roll out the balls into 8 small discs about 10 cm in diameter.
Brush the discs with oil and make two piles of 4 discs stacked on top of each other. Do not brush the last top disk.
Take a bunch of 4 discs of pasta then roll up to obtain a disc about 25 cm in diameter. Repeat the operation with the other package of stacked pasta.
In a large skillet, heat the patties over medium heat for about one to two minutes per side, then remove them from the pan. Be careful not to overcook them.
Cut each cake into a square of about 25 cm, then into a strip 5 cm wide by 15 cm long.
If you used the second method, then separate the leaves between them and keep them in a damp towel until your samosas are ready.
To learn more about the gastronomy and cuisine of Reunion
thanks to Yohan Payet for the receipts of Réunion.
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