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This recipe is based on the samosa recipe from the Hairy Biker's pie book. The pastry was made according to their recipe:
- 250g plain flour
- a pinch of salt
- 1 egg yolk
- 2 tsp vegetable oil
- 9 tbs warm water
The egg yolk and oil were mixed with the flour and salt then the water was slowly added until the dough came together.
The filling was made up using leftover meat and vegetables from the fridge and freezer:
- some cooked stewing steak
- potato, parsnip and butternut squash
- an onion and some peas
- some beef stock
I fried the onion then added the other vegetables and stock and simmered for a few minutes before thickening the stock with cornflour and adding the beef.
To assemble the samosas, the dough was rolled out and a saucer was used to measure out circles. The circles were then cut in half and rolled into a cone. The mixture was spooned into the cone the egg white used to seal the edges.
The samosas were fried in a few centimetres of oil for about 5 minutes each side. I was impressed with how the pastry bubbled and puffed up like a 'real' bought samosa. The recipe was very successful, with the samosas both looking and tasting very good.
This was quite a lazy meal - the vegetables had been cooked for a pasta meal where I deliberately cooked more than I needed so there would be some left over for this. Ideally this meal should be made in a slow cooker but I used a wok with a lid on, placed on the smallest gas jet on the lowest setting.
1 onion, diced.
½ pepper, diced
½ courgette, diced
1 clove of garlic, chopped.
1 inch fresh chilli, chopped.
1 bay leaf
1 sprig rosemary
2 cups of chicken stock.
A quantity of stewing steak, roughly 1 inch dice.
A splash of worcestershire sauce.
Fry the vegetables for a few minutes until they begin to soften. Put everything in a pan and simmer gently for about 2 hours. Remove the bay and rosemary. Stir in a couple of tablespoons of tomato purée and thicken with cornflour.
This made enough for 2 portions. I served half of it with potato cakes. The second half was used as a pasta sauce, spiced up with a bit more chilli.