What to Make With Ground Beef and Pastry Sheets
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09/29/2005
These are great, but I take 2 suggestions and a tip. 1) Apply a green chile paste instead of fresh chiles. You tin can discover it at Indian/Pakistani markets. Too known as green republic of chile chutney. 2) Use samosa wrappers instead of filo dough if filo is too crumbly. These are easier to piece of work with and do not flake and so easily when cooked. Also found at Indian/Pakistani markets. Tip) I used southern style hashbrowns instead of whole potatoes. They are already boiled and cut up, so the boiling time is much less. Basically you are just heating upwardly the potatoes and the peas. Then mash together like recommended. (Southern Style is the one that is cubed, not shreaded.)
02/12/2007
First-class & yummy recipe, easy to make too! I lived in Bharat during part of my childhood and Indian nutrient is my fave ... and this recipe meets full approving and tastes so accurate! Nonetheless, like almost all cooks in this website, I modified a few things. I diced the potatoes into footling pieces and boiled them with the peas - I did not mash them. I used more cumin seeds (dear the flavour of cooked cumin seeds in Indian dishes), and added 2 - 3 tablespoons of lemon juice at the end of the cooking of the filling (after the potatoes and peas were added in) - this gives information technology a flake of tangy flavour (a lot of vegeterian samosa recipes call for lemon juice). I did not utilize phyllo dough but ready-made sparse flaky pie dough - it has a very nice puff when fried and it's a very tasty combination with the filling. Egg-roll wrappers are not for samosas and do not do samosas justice for the sense of taste, so pls don't apply them ! If ever, it'southward better to make your own dough, though this tin can be more fourth dimension consuming. Bravo and thanks again for this bang-up recipe !
06/30/2003
I dearest this recipe. The basis beef is what makes the samosa so delicious. Don't let the long list of ingredients daunt you from making this; the meat mixture is pretty easy to brand once you lot get everything together (helps if you lot measure out all the spices at least a solar day in advance). I like to put the beef in warmed tortillas and top information technology with a small sprinkling of grated cheese. Yum. As for the samosa, when I first fabricated this, I broiled the samosa in the oven at 400 degrees until the dough was golden (suggested past other reviewers). I also spread the dough with melted butter before popping the samosa into the oven. And I used spring curlicue wrappers. Since I try not to eat too many carbohydrates, I usually omit the potatoes when making the meat mixture. It tastes simply as good, in my stance.
04/25/2003
I made these with basis chicken, a handful of raisins and without the cilantro and green chiles. They were absolutely wonderful! For a more healthy version, bake the pastries in the oven on 400 degrees until brown and crisp. I brushed the outsides with melted butter then that they would crisp nicely. I suspect that ground turkey would be just a squeamish to use too. My friends and I had fun making then and eating them :) If you lot are out of garlic, a tablespoon of garlic powder works well too. Too, put in a teaspoon of garam masala for wonderful flavor and a dainty aroma. The phyllo dough doesn't brand them similar genuine samosa, though. I suggest using wonton or eggroll wrappers to mimick the doughy and thick goodness of authentic samosas. My friends and I doubled the recipe and ate them as a repast until we were stuffed. They are quite good :) Also, if y'all accept already browned meat, just cook the onions seperately and mix them all together. I think these would exist awesome with left over turkey too!
10/10/2002
Looking for something a lil' unlike for your next gathering...yous have found it!! I LOVED THIS RECIPE, although I made a few minor adjustments. Phyllo dough is a chip difficult to work with, so I bought the pre-fabricated phyllo shells, they await like miniature puff pastry cups. I filled each with the Samosa mixture, and instead of frying, I put them on a cookie canvas and baked them just until the tops got browned.
08/22/2003
Now I won't have to go to an Indian restaurant just to eat 1 of my favorite appetizers. These turned out really tasty. I added some crushed, dried chile peppers in the filling for some more than spice. For the dough I used the recipe AuntWebbie posted (thank you!). Information technology was the perfect consistency and I was able to brand the wrappers with no hassles. The samosas gustatory modality amend for me when the dough is thin, and at that place is a lot of filling. Cracking recipe! PS - Just one thing I had problems with. From the recipe, it sounds similar yous're supposed to smash the peas with the potatoes, but I didn't boom the peas. I think it tastes better this style.
11/23/2001
I used vegetarian basis beef and wonton wrappers (which were simply the right size). They came out slap-up.
01/10/2002
We loved this! I didn't have any phyllo nor any other wrappers, and I didn't feel like going to the shop to buy some, but I had some tortillas in the fridge. It was bully! I topped it with Cheddar and Mozzarella cheese and grilled information technology in the oven for v minutes to cook the cheese. Afterwards nosotros each had one, nosotros made 2 more, but topped each with some medium salsa. The combination of samosa filling with the salsa topping just fabricated it a perfect meal. Information technology was given a Aye, delight make this again, so I will :)
08/13/2001
Mmmmm...Mmmmmm...MMMMmm! This recipe was so expert I was eating out of the pot before I even wrapped the mixture in the phyllo!! It'due south an exact replication of the samosas I ate at the Sunfest cultural festival in London, Ontario! This will exist a well-used recipe at my house. Now, excuse me while I become feast!!!
ten/03/2011
I take made these many times .. been fiddeling with this recipe for over a twelvemonth.. each time I was disappointed with non the way they tasted, but the way to wrap them ... I have tried phyllo dough, eggroll wrappers, and a few variations of dough. I have pan-fried them, baked them, and deep-fried them ... the best results came from using a dough (something similar a pie chaff dough, or a pierogie dough)(DO NOT Use PHYLLO. it does not piece of work and is too flaky for this kind of affair . I have tried many times!! the samosa becomes LIMP equally it's too heavy of a mixture.. 'real' samosa is like a dough/puffed thing anyways) ... and to DEEP-FRY them (don't pan fry or bake .. the results are mediocre) ... I follow the directions exact for the filling, but I don't mash the peas, and I also add 3 tbsp'south lemon juice, and ane/two tbsp greenish chili chutney... I make the filling a solar day or 2 alee, just go along it in the fridge until I brand the dough/wrap them ... I wrap most xv-20 of them, and freeze the other one-half of the filling for some other time... 'paste' the edges of the dough well, with a flour/water mixture, lay on a floured blistering tray to keep the bottoms from sticking, which causes holes in the dough, so they ooze apart when cooking. deep-fry at 180 degrees celcius for half dozen minutes.
01/xix/2005
Very tasty. I skipped the beef and the samosas were still wonderful. I used the recipe for the filling from allrecipes and then used the moosewood cookbook recipe for the wrappers and dipping sauce. I also doubled the cumin. Wrappers: 2.5 cups of flour, 1 cup of yoghurt/buttermilk, 1/2 tsp table salt. Whorl pingpong brawl size double balls into 5 inch circles and fill with mixture. Brush tops with oil and broil for thirty min in a 400 degree oven. Dipping sauce: 1/2 cup cider vinegar, ane/2 cup water, 1/2 tsp salt, 3 tbs brown sugar, one clove garlic (minced). Mix information technology in a saucepan and simmer for 10 minutes (book will reduce). This was delicious. Thanks!
09/02/2003
Very flavorful....was a big hit at a party I brought them to. Its worth the associates fourth dimension. Modifications: Substituted potatoes with steamed cauliflower puree, filled wonton wrappers instead of using phyllo dough, and lightly brushed with butter and broiled until brown (325 - 350). ed! In an effort to proceed this low-carb, I substituted mashed cauliflower for the potatoes. There was no noticeable flavor difference. Also, instead of using phyllo dough I filled wonton wrappers, brushed them with a minimal corporeality of butter and baked at near 350 until browned.
09/08/2002
Very tasty!! Received many requests for the recipe. What was not finished at my party, was taken domicile by my guests because they could non get enough of this great dish.
07/27/2003
I tried making this, perchance it only wasn't our tastes but we didn't like it, it needs something else, only I dont know what.
01/01/2018
Delicious! I did make two changes- I used wonton wrappers instead of phyllo and ground cumin instead of seeds. Absolutely wonderful!
08/18/2003
Excellent recipe! I take made this 3 times in equally many weeks. I did, nonetheless, modify some things. I used footing pork or turkey instead of beef. I added an actress white potato and I used won ton wrappers instead of phyllo and I baked them at 425 for 25 minutes instead of deep frying them. I was able to use all the wrappers past adding the extra potato. They were perfect served with chutney or sugariness & sour sauce.
09/21/2013
This is by far the best samosa recipe I have found on line. If someone gives it a bad rating it is only because they exercise non similar Indian fashion spicy food. If yous similar spicy food you volition dearest these. All my Pakistani friends rave when I make these.
07/17/2003
Thanks for the tip on baking them instead of frying. They are excellent! I bought a mint chutney from an Indian store and mixed it with a little yoghurt and used it as a sauce. Information technology was an accented hit at the political party. I gave this site accost to oh so many people that nighttime!
11/20/2007
Due to dietary constraints, I don't eat beef. I substituted the beef for minced turkey and it worked really well. I as well doubled the amount of onions in this recipe and added a little chicken stock when I sauteed the turkey mince. Information technology did add more flavour to the samosa filling. I am not particularly fond of shallow/deep frying food, so I placed the samosa filling onto puff pastry (making trivial triangular pouches with the pastry) and broiled them. It turned out really nice - lite and flaky on the outside, moist and spicy on the inside. I call back the recipe posted here really works because of the perfect combination and proportion of spices used - then if you are going to use this recipe, endeavour to stick to the combination/proportions listed. Apart from that, I think you tin modify information technology a picayune past using whatever type of minced meat/vegetable yous want. I wonder if this recipe would work with soy mince?
05/01/2007
Like everyone else, I loved the taste of this recipe. I have four teenagers, so I made a few changes...I mixed up the filling mixture except I used finely diced potatoes instead of mashed and I placed it all in a 9x13 pan and I placed cresent rolls on the top as a chaff. Kids said information technology was yummy!!!
ten/09/2010
THis was actually good with the changes we fabricated. I used AuntWebbies dough recipe (but plant I needed to double information technology to make enough for all the filling) and added a piffling lime juice after everything was added. I also used instant mashed potatoes to relieve time. My son was craving these and since nosotros don't have anyplace that serves these inside 200 miles, this hits the spot
01/02/2010
this was awesome. i too dislike phyllo dough for samosa, but making my own is a hurting in the tail, lol. then i employ tortillas. alot of my indian relatives and friend exercise it this way. just become regular flour tortillas, and cutting them in half (one-half circle) and then make a paste with flour and water, and form a cone. fill with mixture, and fold over on top and seal with paste. fry every bit normal. this is a much thicker medium to work with, and frys upward big and fluffy. hope this is helpful!
06/30/2008
A LOT of work, simply worth it for sure. It wound upward making far more than than I expected, and even with freezing some even so found their way to the compost. If you're doing information technology for the outset time, I advise cutting the recipe in half.
03/15/2003
Smashing recipe! The picky hubby loved it. Followed the recipe pretty closely except I used garam masala in place of the cinnamon, cardamom and turmeric (garam masala contains cinnamon, cardamom, coriander, cumin, etc). Used just 1 onion instead of 2. Fabricated this recipe twice already. With one batch I made for some vegetarians, I omitted the beef, once again just used 1 onion, used 1 C frozen peas and carrots, and added yellow back-scratch powder (~1-2 tsp?). Was a footling dry so I added a little water. The veggie samosas were excellent besides!
04/22/2011
I made the Samosas, and they're freakin' delicious! I used frozen hashbrowns to speed things up and so baked em in the oven at 400 for 15 min. Good with plum sauce, chili garlic sauce, or direct up.
x/26/2011
I love samosas, but i was wondering if you can bake instead of fry and for how long if you can broil
04/09/2003
What a jewel in my recipe box! These brought the business firm down. We dear to try new recipes and were very happy with this exotic sensation for the taste buds! I did brand a dipping sauce out of low-cal mayo/reduced sodium soy sauce/chili powder and a bit of Hungarian paprika. I will brand these once again and once again, and accept had requests for the recipe. Thanks Donna!
01/29/2003
This is the but Samosa recipe I've ever tried, and I wouldn't hesitate to use it once more. One worthy note is that I used footing chicken, instead of beef, and no i noticed the difference. I also used egg roll wrappers (right adjacent to the philo dough at the grocery store) to wrap the samosas, then baked them at 350-ish until they were browned and crispy. They accept a adept while to make, but not very long to eat... they're actually, really proficient!
08/07/2011
4 stars as written - v stars with my changes. 1.5 times the spices - equally written I thought information technology was likewise bland. Instead of cumin seeds I just used ground cumin crusade I didn't take the seeds. I halved this recipe and it still made a ton. I skipped out on the cilantro and dark-green republic of chile peppers considering I didn't have them. I also didn't use phyllo dough just used a recipe for samosa dough and information technology turned out bang-up!
07/23/2002
This beef mixture is And then good! I made a big batch for a luau and served it with mini-pita pockets. I take fabricated this before with the phyllo sheets, but information technology took so long (for me) to put them together. But very delicious fried in the phyllo besides.
03/07/2003
Admittedly fantastic. My family's fond to these so much and so that they accept go a "It's Friday" staple. I used egg-ringlet wrappers too and they seem closer to the real thing that I've tasted from India and Republic of kenya. The finishing touch....squeeze a lime over them while withal hot. Serve with gin and tonics....DELICIOUS!
03/xix/2003
These are very, very good. I did not accept tumeric, and used garam masala for the other spices. I used wonton wrappers to make full, but I'1000 not too happy with that. I call back I will endeavor to make the dough next time. I will make these again. The filling was very easy to brand, and if you're used to making pierogies, making these shouldn't bother you at all. Thanks Donna!
01/10/2010
The filling was absolutely, undoubtably authentic and completely wonderful! My married man and I loved it. The phyllo was non accurate, just nosotros enjoyed it anyway. I brushed it with butter and baked information technology in a 425 oven for 25 minutes, turning once.
x/01/2010
If I could give this recipe 5 million stars, I would! I did change only a few things in the filling: diced the potatoes before humid, omitted the cumin seeds and green chiles, only used ane onion, gently mashed the potatoes and peas into the meat mixutre. For the skins, I used bound roll skins - each one cutting into 3 strips. I so placed a small-scale amount of filling on 1 cease, folden the skin over forming a triangle, and kept rolling up until I made a little football shaped samosa! To seal the edges, I made a paste out of cornstarch and water - just moistened the edge with it. I then deep fried every bit the recipe calls for.
10/23/2010
Years ago I worked in a natural foods store that received a weekly delivery of freshly made samosas from a local Indian adult female. They were and so succulent merely I never considered attempting to make my own. Recently I got to thinking nearly them, and now that I don't have access to that natural foods store, my merely option to was to make them myself. This recipe had all the ingredients and flavors I remember almost those samosas. I followed the recipe exactly only earlier stuffing the dough, I tasted the mixture and constitute it to be bland. So I doubled all the spices. I didn't care for the mashed potatoes and probably should have followed my instincts to leave them in minor pieces like the original ones I had enjoyed. I also should accept used an authentic dough recipe. The phyllo detracted from this because it isn't anything like samosa dough. Overall, these were ok but very time consuming. I served them with the Love apple Chutney II recipe from this website.
09/21/2011
These were fantabulous!!! I followed the recipe exactly EXCEPT I used egg scroll wrappers instead of phyllo dough because I don't intendance for phyllo dough. I simply put 2 tbsp of the filling into each egg curlicue wrapper and wrapped information technology up like a regular egg roll and fried them nearly 3-four minutes flipping one-half way through. I ended up using about i and a half packages of wrappers (made around 30 total samosas). To salvage fourth dimension I made the filling the night before while making a quick dinner, refrigerated information technology and added the cilantro and chilies the side by side 24-hour interval, wrapped and fried them. We tried a variety of dipping sauces that nosotros had in the fridge and found that dipping them in calorie-free sour cream tasted really dandy. I think it was well worth the time and effort. Will make once more.
08/23/2014
I made changes suggested from reviewers as follows: I made the dough that was suggested... much better than phyllo I think! The recipe was 2c AP flour, 4 Tbsp oil, 4 Tbsp water. The filling needed double this dough recipe, however the dough was nifty I as well used lentils instead of peas, and garam masala instead of cardamom (didn't have any) The samosas seemed very authentic this manner.... I might endeavor blistering some of them next time. I served these with tziziki sauce
05/21/2002
I thought the filling was adept, even my kids ate it. The wrapping in the phyllo took well-nigh of the time. I recollect most of the other reviewer'south were right to wrap the filling in something else.
05/20/2008
Yeah!!!! Finally a great recipe for Samosas. Cheers. I also used eggroll wraps, cut in half then information technology wasn't too doughy and we can really taste the perfect combination of spices. I made a sauce of one cup patently yogurt, i/2 cup fresh celantro & 1 dark-green chili pepper. Just throw it all in the blender and puree. Cheers....sassyangelkiwi
08/21/2003
My married man enjoyed these more than I did. I made my dough from scratch rather than using phyllo dough and they came out a trivial dry out. I didn't have any ground coriander or peas and I baked them for 30 minutes at 400 rather than frying them. There not as skilful as the ones I get at the restaurants around here, just they do hold their own.
04/07/2010
This is an excellent recipe that is full of season. I used eggroll wrappers that I plant in the produce section of my grocery store. I cut the wrappers in half and folded them over three times into a triangle. I dipped them in sour cream and salsa. You tin too dip them in mint chutney. I will brand these once more!
02/08/2003
I loved the results I got from this recipe. Flavourful!
04/18/2012
Vegetarian variation This recipe has bang-up season to build on! I eliminated the beef and added additional potatoes (2-4 more based on size)and added another ane/ii c of frozen peas so they'd exist vegetarian. Wonton wrappers instead of Phyllo pastry were a great and more authentic substitute.
02/28/2011
Tasted great and was fun to make! But call back I did differently was instead of using two large onions, I simply used one. Still tastes peachy!
09/23/2014
I used spring roll wrapper, instead of phyllo sheets because it's easier to wrap and also to deep fry. Love the texture due north it's also less oily than phyllo sheets! The filling is actually authentic - no changes! Love these Samosas meliorate than commercial ones which are manner too salty !
12/26/2011
I susbituted Madras back-scratch powder for the cumin, coriander, and turmeric. I didn't forget the add the fresh ginger roo, cinnamon, and cardamon. It was first-class!
01/25/2010
These are actually tasty! I changed upwardly the recipe a footling to make them vegetarian, by omitting the meat, and using chickpeas instead. I also used refrigerated pie dough instead of the phyllo dough, and baked in the oven as one reader suggested. I did not mash the potatoes, but kept them in a small dice. They were a big hit at the party I took them to. I might try making them with the phyllo next time, but the pie dough was good too. Thanks for a yummy recipe!
02/28/2003
5 stars for flavor, not ease!! the samosas took a chip of fourth dimension to make. I didn't find all ingredients at my local grocery. The phyllo dough was a bit tough to work with and I concluded up folding the samosa into squares. My family loved the flavor and asked that we have them again soon!
12/15/2013
I proceed coming back to this recipe. Always a crowd pleaser. We broil them in the oven at 350' for 15/twenty min
07/27/2010
Was adept with egg gyre wrappers; adjacent fourth dimension I'll try AUNTWEBBIE'south dough recipe (first review on the recipe page).
01/xiv/2004
I love samosas, and I no longer accept to go to the Indian eating house to get them! If only I had a deep-fryer... nevertheless, they were simply divine even just broiled in the oven. Be careful not to make the same mistake I did - thaw the phyllo (filo?) dough fashion in accelerate or it will crumble to pieces on you!
03/25/2003
Yummy! These are succulent! The meat mixture is easy to put together and while it is time consuming assembling the samosas, information technology is well worth the effort. I used phyllo dough for the 1st time with this recipe and after a bit of frustration (and help from my married man) we got the process downward pat. I will definatly brand these again. Thanks!
03/13/2014
delicious...loved them and then did my bf!
07/22/2005
Terrific recipe! My family couldn't get plenty of them. My spice conscious sibblings loved them! I didn't have any potatoes and so I used instant potatoes and just mixed them in! Was slap-up! As for the dough, I used about 2 ane/ii cups flour mixed with one/two tsp. basis cumin. Then added just enough water to make a really stiff dough. And then brushed it with oil and put information technology in the refrigerator for nearly half an hour. Rolled it out into a 8 inch circumvolve cut it in half, and then folded and pressed closed. I deep fried them. Truly wonderful! Thanks and so much for the recipe Donna-Maree
12/17/2010
I thought these where going to be hard to brand. I was incorrect. Mine weren't pretty only they tasted fantastic!! I did skip the chili pulverization and green chilly peppers. I will double the recipe adjacent time and freeze half for quick week nighttime dinner.
07/24/2011
Like nigh of the reviews accept already stated the fillings is corking but using the phyllo dough and the frying it in all the oil is yuck! the dough did not bother me. I used the method of melted butter and layering the dough, then cutting it into lil squares...filling them and folding them over. At the very stop I took a few sheets of the dough, without using the melted butter and rolled the filling up in that and fried it existent quick, and that turned out much better. A lot less oil. So adjacent time that is how I will exercise information technology.
ten/20/2008
Good, but a LOT of piece of work. To make it a piffling easier I've likewise washed this with instant potatoes, curry powder instead of all the individual spices, and baked inside biscuts from the tube instead of fried in phyllo.
10/17/2007
These were skilful, only not out of this world, I tin stop ordering take out from the local curry house proficient. Mayhap because I used ground lamb instead of ground beef? I dubiousness it. I think it just lacked enough of each of the spices to go on it interesting. Next time I would increase the corporeality of cumin, and possibly add in some cayenne pepper? Nonetheless, overall they were still tasty; I fried them upwards in eggroll wrappers and my husband raved.
05/02/2012
These are succulent every bit is. However, I brand the filling and spread it between 2 flour tortillas, and so chocolate-brown on both sides. Viola!!!.....Somosadillas. A quick shortcut and tastes improve than nasty prefab pie crust.
12/25/2008
Very good. I did not apply wonton wrappers but instead made the samosas from a dough. The filling was delicious and was fabricated as directed. Will definitely make these again.
01/12/2005
This was good, but not very spicy like the samosas I have eaten in the past. I think that doubling the spices would help quite a lot. It seemed like the turmeric was the dominant taste, and that the other spices got lost. Side by side fourth dimension I will besides substitute a spicier chile pepper (like jalapeno). I as well used wonton wrappers, and I idea they were excellent considering they were then easy to work with.
02/04/2009
Flavor-licious! The spices in the filling are divine. We pretty much followed the recipe for the filling merely used a few suggestions from other reviewers. We diced and so boiled our potatoes and did not mash them. In addition to the peas, we added boiled diced carrots just cause they were around. And not having fresh greenish chiles, we used a scarlet chile paste instead. It all came together great, peculiarly when you add together the lemon juice that was also suggested. For the dough, we opted for AUNTWEBBIE's tip. The dough is and then forgiving to utilise and quite light after they are fried. Nosotros can't get enough of this dish, so much and so that we have made it twice already. And if you got leftover filling (which we made sure of), it's great with a bowl of rice. Thanks to all for the recipe and tips.
10/10/2005
Bully recipe and very tasty!
06/27/2003
I liked it :)
07/19/2012
Update: I only used the filling once again, I tried to use pillsbury pie dough, it wasn't bad (a step up from my dough attempt) but I'm still not satisfied and will keep trying. I had too much filling leftover so I froze and ended up using it with some shredded pot roast on the stove, served with indian butter sauce and naan. Information technology was good, in case anyone needs a leftover idea.
12/22/2010
I made beef samosas using this recipe. It came delicious. The only modify that I fabricated is that I didn't utilise potatos. Also I employ National brand Garam Masala instead of loose ingredient which is easier. If you are new don't be scared just endeavor this receipe. Information technology is the all-time !!!!
12/21/2003
I've never made these earlier. They were a mess and difficult to make, and the ingredients were EXPENSIVE. They were actually, really good, but I don't recall I'll e'er be able to make them again. It was too spicy for my parents, but they can't stomache annihilation over really mild anyway.
03/14/2004
I made this recipe for a party and people liked it a lot. I substituted craven for the beef, and used Pepperidge Farm puff pastry sheets instead of phyllo. They were pretty easy to coil out and came out adept. I baked these at 400 for 15 minutes, checked them, they weren't done. I increased the temperature to 425 and broiled for another 10 mins.
09/04/2014
Loved this recipe!! Large hitting at my supper club
07/28/2007
Great!
11/07/2005
I didn't have any green chilis (I used extra extra hot chili powder instead), cumin seeds, or ginger. I bought all of my spices at the Indian market they were each well-nigh a $ane each versus the grocery store which was charging $12 for cardamom alone. I also used jump roll wrappers instead of the phyllo dough as that is what the owners of the Indian market told me to use. These came out pretty good. I ended rolling them up as leap rolls but no i minded.
07/09/2011
We love Thai, Indian, etc foods. The filling of this recipe is cracking. However, we didn't like the phyllo dough. We put information technology over basmati rice and it was wonderful.
05/10/2005
These were wicked skilful!! My hubby and I both loved them, and when he brought the leftovers to work for his co-workers they all loved them likewise!! lol, it took me awhile to figure out how to fold them though (until I realized the instructions are on the nside of the box)
10/14/2012
Delicious. I used tenderflake puff pastry and baked them. I also diced the potatoes and added steamed peas.
08/03/2014
The filling was tasty, only I idea the recipe made style too much. I used the dough recipe suggested past some other user and information technology was alright, just would have needed a lot more than to employ all the filling.
01/xvi/2011
Wonderful! The only thing I would change is exit out the cilantro. We did non add the beef, made vegetarian samosas instead. Too we did not cool down filling, just spooned into dough, it wasn't a problem.
11/24/2012
Made these vegetarian by chopping the potatoes that are called for and then mashing more potatoes to supercede the basis beefiness.
04/12/2012
OMG!!! I made these today and they were admittedly excellent Only matter I would change: the phyllo dough was very flaky and messy. The next fourth dimension, i will endeavor making my own pastry shell. Also, for a slight healthier version, i used basis turkey meat instead of beef. it picked up the flavors of Bharat I would certainly make these again
07/09/2014
I love this recipe!! The simply thing I did differently was add more spices and common salt. I besides chopped the potatoes subsequently I boiled it into modest cubes instead of mash it.
10/xix/2008
The filling is really flavorful and seems authentic. I used egg curlicue wrappers which worked fine - you could hands taste the filling and weren't overpowered by dough. Collecting the ingredients took more than time than filling the wrappers. I fried them as the recipe directed - make certain your oil isn't too hot or else the wrapper volition have bubbles.
03/06/2010
Mmmmm... I could eat this filling cold... actually I did... I used refrigerated pie crust and baked them. Served them with a yogurt/cilantro dip recipe I found on line.... yummy!!
eleven/22/2004
Comparable to my friend's (from India) Samosas - of form, minus the meat. <smiling>
07/05/2005
Tasty! I was dubious almost the inclusion of cinnamon in an Indian recipe, only everything came out nicely. The flavoring was a bit balmy (although good), and nosotros probably could have used more of the spices - particularly cumin - without mucking up the recipe. Nosotros "cheated" and used a package of minor round wonton wrappers, which worked nicely. I also committed a small corrigendum and forgot to throw the cumin seeds and bay leafage into the oil, then I just added the seeds with the rest of spices and omitted the bay leaf, which didn't seem to touch on the flavor much at all. A diced jalapeno added just the right amount of spicy kick to these.
10/31/2006
Every Christmas an anesthesiologist'southward wife would make these for the unabridged OR. ( they are from India ). I HAD to figure out how to make them for myself, and these are nearly EXACTLY the aforementioned. A piddling hard to gather, but well worth the effort!
08/eighteen/2005
The flaky texture of the phyllo dough used in this recipe is unlike traditional samosas and seemed to concur alot of the oil after frying them. I was looking for something with a more of an authentic gustation and this recipe had too much beefiness compared to potatoes (for me). Something to add an extra kick though: dip the samosas in mango chutney (mmmmm-mmmm-mmmm)
ten/17/2004
This is an incredible recipe. In that location are only a couple of foods my husband requests by name an on a regular footing. This is ane of them. He told me the other day that it makes his mouth water just thinking of information technology. A couple of times, I had to change information technology a picayune for lack of ingredients, simply it always turns out succulent. I use the pastry recipe given by someone in an before review. I've tried information technology with wontons, but I thought the best was the Indian pastry. First-class recipe...a definite keeper and one for the books! Thanks so much.
10/08/2006
Fantastic filling for samosas! I followed the recipe exactly except I left out the green pepper chiles (didn't accept any), and I used Won Ton wrappers brushed with butter and baked in the oven at 400 degrees. I wasn't satisfied with the Won Ton wrappers in the oven, and I look forrad to taking a stab and making my ain dough next time- the filling was just that excellent! I also read somewhere that you tin take leftover filling and make small patties to fry but as you would leftover mashed potatoes. Exist sure to have a nice spicy chutney on the side to dip the samosas in. By the mode,they sense of taste yummy common cold too!
02/fifteen/2012
Yummy..I got more than 18 samosas..I read the reviews and made the dough from scratch and came out perfect. I baked instead of deep frying...Yummy yummy yummy
06/07/2006
since i'm a vegetarian, i fabricated these for my son and husband, both very picky. i didn't add peas, since the husband hates them, and forgot i was out of cardamon so i added a flake of garam masala. the grocery store closest to united states of america never had puff pastry or phyllo, then i used wonton wrappers, which i had on paw anyway. all things considered, they smelled so good when cooking i was very tempted to try a bite! my son wouldn't bear on them, merely he'south 3, so i forgive him. my hubby loved them -- so a huge success! thanks for the recipe, i'm sure i'll make them once more!
04/09/2007
I but love these! I omitted the chile peppers but I retrieve it would be great with them. I swapped won-ton wrappers for the phyllo and tried them baked and fried. Frying was definitely ameliorate! These freeze well, as well. I froze the filling and the wrappers seperately before I cooked them. I ate the residue of my second batch last week... and they had been frozen for over a calendar month. YUM. Cheers for this great recipe!
06/04/2013
I took them in for a school projection and everybody loved them. In that location very good with honey and duck sauce
11/02/2007
This is a fantastic recipe. Make sure to brand the bootleg dough equally AUNTWEBBIE in a higher place has suggested. I deep fried these with the homemade dough and they turned out perfectly, not at all greasy like you would recall. A big hit. I tried the phyllo dough that was changed by someone in the recipe, yuck, that gets very greasy and does not go with this filling at all. Make it like the original affiche intended information technology to exist made, you won't be disappointed.
01/28/2009
YUM, YUM, YUM!! We love samosas and I have wanted to try making them myself for quite some fourth dimension now. Used the dough recipe posted by AUNTWEBBIE every bit phyllo is non authentic for samosas. Anyway, I did non have the greenish chiles or paste and then added some red pepper flakes and we also do not like cilantro and so didn't add that. I opted to broil mine instead of frying (I know, crazy!!) to continue them out of all of that oil, although I realize that's not typical for samosas either! Regardless, thanks so much for this recipe, I will certainly make again as these were fantastic! So glad there are leftovers!
10/09/2006
WOW!!! That was my outset time trying to brand samosas, I've had them many many times earlier, and loved them, this recipe captures the essence of what samosas are supposed to gustation like, a couple of things, I didn't have ginger, so I didn't add any but added all the other called for spices. To cutting down on the cost of spices, I went to a bulk food store and purchased a little bit of everything i needed. Likewise, practice NOt utilize phyllo pastries, that'south non what a real samosa is fabricated of, there'southward special samosa frozen pastry that you tin buy, it's also rectangular in shape, can exist purchased at any Indian or Middle Eastern grocer. I made lots of the filling and froze in a tupperware so that information technology's handy whenever i get the peckish. Enjoy!
03/03/2011
These are sooooo practiced! Mmm they are awesome. VERY fourth dimension consuming because information technology makes a lot. I volition definitely make these again, but its going to be a rare treat because they are so time consuming.
04/18/2009
Substitute lamb
06/03/2010
Kids rated it 5 stars. Hubby and I idea it needed a sauce to cut the grease
08/10/2013
Recipe it self was skillful less the phyllo dough (similar most posts mentioned but I had to try for myself.) I'm a spicy person then I would add more spice the next round.
03/08/2011
I found wrapping in phyllo was easier than using samosa wrappers, and even so tasty. This made about 60 samosas w/ 1Tb filling each. The filling lacked flavor, despite all the spices. Peradventure more hot chiles during the cooking stage? Also agree with some other reviewer - brew potato first and so add peas. On the plus side - my picky five year one-time actually liked them!
Source: https://www.allrecipes.com/recipe/24871/beef-samosas/
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