Original Fredericton Samosa

Years ago, they actually posted the recipe in the paper in Freddy - the wrappers were either egg roll wrappers or wonton-I can't remember which and the spice used was garam masala. ;-) Delish!

Recipe 

Ingredients

• 1 pound (90–95%) lean ground beef
• 1 ½ teaspoon ginger paste
• 1 ½ teaspoon garlic paste
• 1 teaspoon kosher salt
• 1 teaspoon Indian chili powder (or ½ teaspoon cayenne)
• ½ teaspoon red pepper flakes
• ½ teaspoon garam masala
• ¼ teaspoon turmeric
• 2 small onion, finely chopped (~10 ounces chopped)
• ½ bunch cilantro, chopped
• 1 Serrano peppers, seeded and minced
• 1 tablespoon fresh lemon juice
• 28-30 spring roll sheets, cut into 3 pieces (see notes)
• 1 egg white, whisked
• Oil, for frying

Instructions

• Add the ground beef to a sauté pan over medium-high heat.

• Cook and crumble the meat for 1 minute then, add 1 cup of water.

• Continue to break the ground beef down and cook for 5 minutes or until the meat is almost cooked.

• Drain the ground beef in a sieve in the sink, but don’t let it sit in the sieve for too long.

• Immediately add the ground beef back to the same saucepan. You want it to still have some water so the seasonings combine easily.

• Season with salt, chili powder, red pepper flakes garam masala, turmeric, ginger paste, and garlic paste.

• Cook over medium-high heat for 3-4 minutes until the seasonings are fragrant and combine with the ground beef. If the mixture is too dry, where the seasonings won't combine, add 1-2 tablespoons of water but make sure you dry the meat out completely.

• Remove and allow the beef filling to cool in a bowl

• Once the ground beef is cooled to room temp, add onions, cilantro, serrano, and lemon
  juice and toss to combine. Taste and adjust with more salt to preference.

Notes:

• Make sure onions are supper small... maybe cook them next time.
• Didn't have 

Pastry Recipe

Ingredients of Samosa Pastry

• 2 Cups refined flour (sifted)
• 1 tsp salt
• 2 tbsp oil
• Cold water (to knead)

How to Make Samosa Pastry

• Add the salt to the flour, and rub the oil into it.
• Add water and knead into a stiff dough (It is important for the dough to be stiff.) Leave to rest for 15 minutes or so.
• Shape dough into smooth balls, and roll the balls into thin rounds. Cut these into halves.
• Take one half, wet the edges, and fold the straight edge at the center and join by one half overlapping the other to form into a cone.
• Press the overlapping portion, and fill the cone with desired filling, and press the edges together to seal.
• The oil should be hot when you add the samosas to it, then lower the heat and let cook till brown.

References