Sambusa

🥟 Twelve crisp triangular beef and pea pastries, three per person. Filling is cooked before wrapping.

Ingredients

• 12 wheat samosa wrappers
• 300 g minced beef
• 120 g finely chopped onion
• 80 g frozen peas
• 8 g chopped garlic
• 1 teaspoon ground cumin
• 15 ml vegetable oil for filling
• 3 g salt
• 1/4 teaspoon pepper
• 20 g wheat flour and 30 ml water for sealing
• 800 ml–1 litre frying oil according to pan

Preparation

Heat 15 ml oil and soften onion five minutes. Add garlic and cumin thirty seconds, then beef.

Break up beef and cook eight to ten minutes. Add peas, salt and pepper and cook four to five minutes. Filling must be nearly dry; beef at least 71 °C.

Spread filling in a shallow dish to lose heat about twenty minutes. Refrigerate if wrapping is delayed.

Mix 20 g flour with 30 ml water into thick paste. Keep wrappers under a slightly damp cloth.

Divide filling into twelve portions and fold each wrapper into a triangle following its packet, without overfilling.

Seal last edge with paste and check corners. Place on a clean tray and avoid prolonged room-temperature holding.

Heat frying oil to 170–175 °C in a stable pan no more than half full. Fry small batches three to five minutes, turning, until golden and hot inside.

Drain, cool to warm and serve twelve pieces. Refrigerate leftovers promptly; use within two days after complete oven reheating.