These samosas are both crunchy and moist. Traditional buttery flaky pastry dough is wrapped around finely minced lamb meat filling soaked in fragrant spices and baked to golden perfection. The pastry stays crisp on the outside while the inside layers sop up the juices from the meat filling, resulting in a wonderful contrast of crunchy and moist in each bite.
Ingredients:
For the pastry
400g flour
190g sour cream
100g butter
1 tsp salt
For the filling
300g ground beef
3 onion
1 carrot
1 potato
2 tbsp olive oil
1 tsp ground cumin
sesame seeds
salt
Instructions:
1. For the pastry, mix the sour cream, butter, pinch of salt and flour. Cover with a clean tea towel and set aside.
2. Form the dough into small balls and roll each out into a circle.
3. For the filling, mix the finely chopped onion and potato with ground beef. Add olive oil, ground cumin and salt.
4. Add a teaspoon of the filling to the middle of each circle of dough and make a round shape. Repeat to use up all the dough and filling. Put them on the pan and brush with egg yolk.
5. Bake in the preheated 180C over for 35 minutes.
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