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Welcome to your instructions for
The Pure Punjabi Meat Samosas meal kit sachet
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Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a piture of the finished snack.
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Meat Samosas Mix instructions
This mix will make Meat Samosas (a snack served for guests or at times of celebration) for 4 - 6 people.
Samosas are traditionally a dish made to use up leftover Keema (minced lamb with peas, which is first eaten as a stand alone dish). As such, it requires the filling to be made the day before, and refridgerated overnight, so that it is firm, and therefore, easier to handle.
We have listed the instructions for the samosa filling separately to the making & filling of the samosa pastry, as this would be done in two separate stages.
Should you wish to make these samosas for a party, and want to prep as much as possible, you can make these in advance, and freeze the uncooked samosas in advance. Simply follow the process below, right up to the stage where you have all of the samosas filled and ready to fry. For full instructions, see the bottom of the instructions.
Making the meat filling (the day before)
Prep time: 10 minutes
Cooking time: 15-20 minutes
Simmer time: 15 minutes
1 teaspoon ghee (or sunflower oil if dairy-free)
1 small white onion, peeled and finely chopped
1 clove garlic, crushed
½ inch piece of ginger, peeled and finely minced
2 green birds eye chillis
1 sachet of Pure Punjabi Meat Samosas Mix - the spice sachet section
1 teaspoon of tomato purée
450-500g of minced lamb (or beef if you prefer)
A handful of frozen peas (or half a tin of garden peas – approximately 200g)
Once prepped, the onions, garlic, ginger and chilli should be small (not at all chunky)...
Method:
- On a low to medium heat, fry the onion in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown).
- In a separate saucepan, put the lamb mince into the pan, and over a medium heat, brown the meat. Keep this gently cooking through, as you go back to preparing the spice base.
- Go back to your saucepan containing the onions, and add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.
- Add the sachet of spices from the Pure Punjabi Meat Samosas Mix to the onion pan, and stir through. Add the tomato purée and stir through. Add the peas and stir.
- Check the pan containing the lamb mince. Once all the meat is brown (cooked through) drain off all of the fat/liquid from the pan. Discard the drained liquid.
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Add the drained lamb mince to the spiced onion pan, and coat all of the meat in the spices. Turn the heat to the lowest setting and simmer the mixture for 15 minutes or so. After this time, adjust the seasoning (if needed) and cool. Refridgerate overnight, so that the filling is cold and easier to work with when making the samosas.
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Making the pastry
Prep time: 5 minutes
Rest time: 10-15 minutes
Filling & Cooking time: 8-10 minutes
1 sachet of Pure Punjabi Meat Samosa Mix - the flour section
3 tablespoons melted ghee (or Vegetarian ghee or 'Crisp n Dry' if dairy-free)
3 - 4 tablespoons of water
A separate bowl of water, for brushing the pastry.
Sunflower oil, for frying
Method:
1. Tip the flour section of the Pure Punjabi In a bowl, add the melted ghee and rub it into the flour mixture, till it resembles breadcrumbs.
2. Add the water, a little at a time, and knead till a firm dough is formed. Cover the dough with a tea towel to rest for 10 – 15 minutes.
3. Divide the dough into 6 portions. Roll each portion into a round circle. Each circle should have a diameter of approximately 21cm.
4. Heat the oil in a fryer, or wok, over a medium heat. If you have a food/cooking thermometer, the temperature should be 180 degrees celsius.
5. Cut each round into a semi-circle. Take the rounded edge of the semi-circle and line it up with the edge of the workshop (ie. with the flat edge facing away from your body).
6. Brush the edges of the semi-circle with water. Put a tablespoon full of the cold Keema (meat filling) in the middle. Don't be tempted to over fill the samosas, as you'll find that the mince/peas will peak out of the sides as you fold the pastry!
7. Fold the edges over each other and press them down. Repeat the process till all the samosas are ready (as seen below with a bebegratble filling, but the process is exactly the same)...
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