Gi­ant samoosas

Pork and ap­ple are a de­li­cious com­bi­na­tion and even more tasty wrapped in crunchy phyllo pas­try.

YOU Lunchbox Ideas - - Contents -

MAKES

4-6 large samoosas

Prepa­ra­tion time: 15-20 min­utes Cook­ing time: 20 min­utes Bak­ing time: 15-20 min­utes

FILL­ING

15 ml (1 T) but­ter 2 red onions, sliced 2 gar­lic cloves, crushed 500 g pork mince 1 Granny Smith ap­ple, peeled and grated 2 car­rots, grated 15 ml (1 T) chopped fresh fen­nel salt and freshly ground black pep­per

SAMOOSAS

250 g phyllo pas­try 45 ml (3 T) melted but­ter 5 ml (1 t) poppy seeds (op­tional)

DIP

125 ml (½ c) may­on­naise Tabasco sauce to taste green salad to serve Pre­heat the oven to 200 °C. Grease a bak­ing sheet. 1 Fill­ing Heat the but­ter and slowly fry the onions un­til caramelised. Add the gar­lic and pork mince and fry un­til done. 2 Add the ap­ple, car­rots and fen­nel and stir-fry slightly. Sea­son with salt and pep­per and set aside to cool. 3 Samoosas Brush the edges of a sheet of phyllo pas­try with the melted but­ter. Fold in half and press the edges to­gether. Lightly brush the edges with but­ter. 4 Fold one of the bot­tom cor­ners of the pas­try to­wards one of the sides and press down the edges so it forms a tri­an­gle at the bot­tom, cre­at­ing a pocket for the fill­ing. 5 Spoon a lit­tle of the fill­ing into the pocket that’s been formed and fold the meat par­cel over to the op­po­site side. Carry on fold­ing to make a tri­an­gle. Brush the samoosa with but­ter to seal the edge and re­peat with the re­main­ing pas­try and fill­ing. 6 Ar­range the samoosas on the bak­ing sheet and scat­ter poppy seeds on top, if us­ing. Bake for 15-20 min­utes un­til golden. 7 Dip Mix the may­on­naise with a few drops of Tabasco sauce. 8 Pack the samoosas, dip and a green salad in sep­a­rate con­tain­ers.

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