Kenyan

Kenyan Beef Samosa

Crisp triangular samosas filled with spiced minced beef, onions, green chilli, and fresh dhania, as commonly served with chai or kachumbari in Kenya. The filling is cooked dry so the pastry fries up light and flaky.

Ingredients

• All-purpose flour1 cup
• Salt3/4 tsp
• Vegetable oil1 tbsp, plus more for deep frying
• Warm water1/4 cup, plus 1 tbsp if needed
• Minced beef200g
• Red onion, finely chopped1 small
• Garlic, minced2 cloves
• Fresh ginger, grated1 tsp
• Green chilli, finely chopped1
• Ground cumin1/2 tsp
• Ground coriander1/2 tsp
• Garam masala1/2 tsp
• Black pepper1/4 tsp
• Fresh dhania, chopped3 tbsp
• Flour paste1 tbsp flour mixed with 2 tbsp water

Method

1. Mix the flour, 1/4 teaspoon salt, 1 tablespoon oil, and warm water to form a firm dough, then knead for 5 minutes until smooth.
2. Cover the dough with a damp cloth and rest it for 20 minutes.
3. Heat a small pan over medium heat and add the minced beef, breaking it up as it cooks until the moisture begins to dry out.
4. Add the onion, garlic, ginger, green chilli, cumin, coriander, garam masala, black pepper, and remaining 1/2 teaspoon salt, then cook until the beef is browned and the mixture is dry.
5. Stir in the chopped dhania, remove from the heat, and let the filling cool completely.
6. Divide the dough into 3 small balls, roll each one very thinly into an oval, and cut each oval in half to make 6 wrappers.
7. Lightly cook each wrapper on a dry hot pan for about 10 seconds per side, just until it firms up but does not brown.
8. Fold each half-wrapper into a cone, sealing the edge with flour paste.
9. Fill each cone with the cooled beef mixture, then fold and seal the open edge tightly with more flour paste to form a triangle.
10. Heat oil in a deep pan to medium heat, about 170°C, and fry the samosas in batches until golden brown and crisp.
11. Drain on paper towel and serve hot with kachumbari, chilli sauce, or a cup of Kenyan chai.

Common questions