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Steak And Ale Samosas

Ingredients

for 4 servings

  • 1 lb
    braising steak, like chuck, skirt, or flank (500 g)
  • ¾ cup
    flour (100 g)
  • 1 large carrot
  • 1 medium onion
  • ½ pt
    ale (240 mL)
  • ½ cup
    stock (100 mL)
  • 2 sprigs fresh thyme
  • 1 cup
    frozen peas (150 g)
  • ⅜ cup
    greek yogurt (100 mL)
  • ¾ cup
    fresh mint (35 g)
  • 1 lemon wedge
  • 1 pinch salt
  • 1 cup
    flour (120 g)
  • 1 tablespoon
    vegetable oil
  • 2 teaspoons
    fresh rosemary, minced
  • 1 teaspoon
    salt
  • ¼ cup
    water (40 mL)
  • ¼ cup
    vegetable oil (50 mL)

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Preparation

  1. Cut steak into 8 mm (¼ inch) cubes.
  2. Toss with flour to coat evenly.
  3. In a large stock pot or dutch oven, sear steak pieces in batches.
  4. Remove all steak and sauté 1 large carrot and 1 medium onion, diced, until translucent. Add steak back to the pot with carrots and onions.
  5. Pour over 240 ml (½ pint) of ale and 100 ml (½ cup) of stock.
  6. Add 2 sprigs of thyme. Simmer for 1-2 hours, the longer the better.
  7. For the Samosa dough, combine flour, 1 tbsp vegetable oil, 2 tsp minced rosemary, and 1 tsp salt.
  8. Add water, a splash at a time, working the flour into a dough. You’ll end up using approximately 40 ml (3 tbsp). Let dough rest 30 minutes before using.
  9. For Minted Mushy Peas, in a food processor, whizz up frozen peas, greek yogurt, a bunch of mint, a squirt of lemon, and a pinch of salt.
  10. To form the Samosa, split the dough in half and then in half again. Take one of these quarters and roll it into a flat circle, about 2 mm (⅛ inch) thick. Cut this dough in half with a knife.
  11. Pick up 1 semi-circle, and wipe the flat edge with a wet finger. Fold this flat edge together to form a cone, pinch together the overlapping dough. Holding in one hand like a cone, fill 80% full with cooled samosa filling. Wipe the rim of the cone with a wet finger and pull together, pinching to seal.
  12. Shallow fry in approximately 3 cm (1 inch) of vegetable oil.
  13. Serve with Minted Mushy Peas.
  14. Enjoy!
 

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