Kenyan Samosas RecipeOrigin: Kenya Period: Traditional |
Ingredients
230g minced beef 
Kenyan Samosas Preparation:Method:Fry the beef until browned then add the garlic and onion and continue cooking until the onion has softened. Allow to cool whilst you are making the samosa dough. Mix the flour, yeast and all the spices in a large bowl. Add the cold meat mixture and mix into the flour. Add the water a little at a time until you have a stiff dough. Tip this onto a floured surface and knead for at least 20 minutes. Place the dough in an oiled bowl, cover with a cloth and leave in a warm place for 2 hours to raise. By the end of that time it should have doubled in size. Knock back and tip onto the floured surface. Knead the peas into the dough and continue kneading for at least 20 minutes, and until the peas are thoroughly incorporated. Tear off pieces of the dough and shape into triangles about 6cm to a side. Place these on a well-oiled baking sheet and with sufficient space between them to allow for expansion. When done cover the baking tray with a towel and leave in a warm place to raise for tow hours. Place in an oven pre-heated to 180°C for about 30 minutes, or until the samosas are a golden brown and cooked through. |
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