Steak And Ale Samosas
featured in 10 Dishes With An Indian Twist
These steak and ale samosas are wraped in a crispy pastry shell and filled with a hearty and savory filling.
72% would make again
Ingredients
for 4 servings
- 1 lb braising steak (500 g), like chuck, skirt, or flank
- 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)
Nutrition Info
- Calories 842
- Fat 32g
- Carbs 79g
- Fiber 5g
- Sugar 16g
- Protein 51g
Estimated values based on one serving size.
Preparation
- Cut steak into 8 mm (¼ inch) cubes.
- Toss with flour to coat evenly.
- In a large stock pot or dutch oven, sear steak pieces in batches.
- 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.
- Pour over 240 ml (½ pint) of ale and 100 ml (½ cup) of stock.
- Add 2 sprigs of thyme. Simmer for 1-2 hours, the longer the better.
- For the Samosa dough, combine flour, 1 tbsp vegetable oil, 2 tsp minced rosemary, and 1 tsp salt.
- 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.
- 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.
- 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.
- 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.
- Shallow fry in approximately 3 cm (1 inch) of vegetable oil.
- Serve with Minted Mushy Peas.
- Enjoy!
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