SPICY BEEF-FILED SAMOSAS
2 tablespoons canola oil 1 medium onion, thinly
sliced
1 pound lean ground beef Half onion, 2 to 3 cloves garlic and a 1-inch piece ginger finely minced together
1 teaspoon freshly ground
coriander seeds
Half teaspoon ground
cumin
1 teaspoon paprika
Salt and pepper to taste Dash Tabasco sauce Water to prevent sticking 1 small onion, diced
Half cup chopped mint, or mint-cilantro combination
Chopped green chilies
(optional)
Diced mozzarella cheese
(optional)
1 packet thawed
empanada discs
Canola oil for deep-frying
1. Heat the 2 tablespoons oil in a medium pan. Lightly brown the sliced onion and add the ground beef. Cook the beef, breaking it up with a wooden spoon, until it loses raw color. Add the onion-garlic-ginger paste, ground coriander and cumin, paprika, salt and pepper and Tabasco. Cook the ground beef, stirring often, and adding water as needed, until done, about 20 minutes. Covering the pan helps the process go faster.
Once the cooked beef has cooled, add the rest of the ingredients, except the oil. Mix well to combine.
Take out the empanada discs 30 to 45 minutes before needing them to thaw. Separate the discs carefully so they do not break. Keep the discs covered with a damp towel to prevent drying. On a floured surface, roll each so it is about an inch larger in diameter. Cut it into 2 halfmoons. Brush the straight edge of each piece with water or egg wash, pick it up and twirl it into a cone with half of the straight edge overlapping the other. Press to seal.
Holding the cone in one hand, fill it with about 1 tablespoon of the filling without overstuffing. Brush the curved edge with water and press to seal, using the tines of a fork. Traditionally, this edge is twirled into an exquisite braid, but that takes years of practice. My wife has tried to teach me, to no avail.
Heat the oil in a wok and deep-fry until golden brown and crisp. Do not crowd the wok and keep the heat at medium or just above for a crunchy wrap. Drain on paper towels. Serve with chutney, hot sauce or ketchup.
NOTE: The ingredients are available in Indian stores or even wellstocked supermarkets. Of course, you can cook the ground beef any way you want, just using chili powder or packaged taco spices. Lightly boiled and diced potatoes, with some peas thrown in, can be used instead of beef. Ground chicken works well, too.