Meat Samosa

Rania Al-ThaniChef

Ingredients

• 20 sheets of dough, samosa
  20 sheets
• 250 grams of finely minced meat
  250 grams
• 2 onions, finely chopped
  2 pieces
• 3 teaspoons of roasted pine nuts
  3 teaspoons
• 3 tablespoons of olive oil
  3 tablespoons
• Vegetable oil for frying
  0
• 1 1/2 cups of salt and spices, ground cardamom, turmeric: to taste
  1.5 cups

Steps

1. 1

   In a large frying pan over medium heat, sauté the onions with salt and spices until softened, add the meat and stir well until it changes color, let the filling simmer on very low heat until fully cooked.

   Required Tools:

   Frying Pan

   10 min
2. 2

   Take a teaspoon of the filling and place one or more pine nuts in it, then stuff a sheet of samosa, continue stuffing until all the sheets are used.

   5 min
3. 3

   Store the remaining filling in a sealed transparent bag in the freezer for future use.

   2 min
4. 4

   Fry the samosa sheets in plenty of hot vegetable oil.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags