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Mini samosa stuffed with beef and small vegetables
These crispy mini samosas, filled with a flavorful mixture of ground beef, potatoes, carrots and peas seasoned with curry, are perfect as an appetizer or snack. The brick pastry is sealed with a flour‑water glue and then fried at 170 °C for an even golden color.
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Cost Breakdown
Critical Success Points
- • Cooking the filling (do not overcook the beef)
- • Folding and sealing the samosas (follow the fold lines)
- • Frying at the correct temperature (170 °C) to avoid excessive oil absorption
Safety Warnings
- • Frying oil at 170 °C can cause severe burns; handle with tongs and a thermometer.
- • Never leave the oil unattended.
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