These homemade samosas take a bit of time to prep but they’re worth it as they make a large batch to enjoy for many meals to come. Simply let them cool on a wire rack after baking and then pop them in a freezer bag and freeze. To reheat, place frozen onto a baking sheet and bake at 200ºC until piping hot throughout (about 15-20 minutes).
Baked Beef, Potato and Pea Samosas 0
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Ingredients
- 500g beef mince
- 1/2 teaspoon fine salt + extra
- 1/4 teaspoon cracked black pepper
- 1/2 brown onion, diced
- 400g King Edward Potatoes
- 1 dried bay leaf
- 150g frozen peas
- 1 jar Epicure Zhoug Pesto
- 24 sheets filo pastry
- 125ml cold pressed rapeseed oil
- mango chutney, to serve
The recipe Baked Beef, Potato and Pea Samosas Kitchen Mode
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1
Put a pot of water on to boil.
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2
Preheat a frying pan over a medium-high heat. Add beef along with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned throughout, breaking up pieces as you go.
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3
Drain off most of the fat, leaving roughly 1 tablespoon in the pan. Lower heat, add onions along with an extra pinch of salt. Cook until onions have softened and meat is well cooked through (8-10 minutes).
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4
Meanwhile, peel and dice the potatoes to 1.5cm chunks. Add the potatoes to the pot of boiling water along with the bayleaf and a good pinch of salt. Bring up to a simmer and cook for about 8 minutes or until easily mashed with a fork.
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5
Add the frozen peas to beef in the pan and cook until thawed (about 2 minutes). Spoon the beef mixture into a large mixing bowl.
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6
Drain the potatoes, removing the bay leaf. Add potatoes to the bowl with the beef and mash with a fork, leaving them a bit chunky. Allow to cool, tossing occasionally to help things along.
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7
Once cool, stir pesto into the beef/potato mixture, making sure it’s evenly distributed. At this point you can refrigerate the filling to use later or immediately move on to the next step.
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8
Preheat oven to 200ºC, gas mark 6. Pour 125ml oil into a small bowl.
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9
Lay out one filo sheet, keeping the rest covered to prevent drying out. Brush the entire surface with a thin layer of oil, it is ok if the coverage is a bit spotty.
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10
With the long side facing you, fold the side closest to you a third of the way up, towards the centre, then bring the other side down to meet the edge (like you’re folding a letter but from the long side.) Brush again with a thin layer of oil.
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11
Move the pastry so that the short side is now facing you. Place 2 tablespoons of the filling slightly above the base and to the left. fold the right hand side over the filling to make a triangle shape, you will not be able to seal it shut at this point. Continue folding it in a triangle pattern, squeezing the filling gently to fit, until you reach the top, by then the filling should be nicely tucked in from all sides. Set aside, covering with plastic wrap. Continue with remaining filling and filo pastry.
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12
Place the prepared samosas onto two baking trays and lightly brush them with oil. Bake for 15-20 minutes or until golden brown and heated through. If you like, once you have completed 12 samosas you can bake them while you continue making the remaining 12 samosas. Let cool on wire racks if not serving right away.
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13
Serve with mango chutney for dipping.