Who doesn't love a good samosa. I absolutely love my traditional potato, onion and pea samosa, but this lovely spicy beef version is a great addition to your samosa repertoire. A quick and easy meal, and you can eat the filling on its own with rice instead of cooking into a samosa. Nice and versatile! I do find that I have to make my samosa filling a bit spicier than I want it at the end. It tends to not be as spicy once wrapped and fried. So, if you're making the filling to just eat on its own, spice it as you want to eat it. But if you're going to fry it up as a samosa, make it a bit spicier than you would normally. Enjoy!!!
A fresh homemade gluten free beef samosa!
Spicy Beef Samosas
Makes ~12-16 good sized Samosas
The beef filling can be eaten with rice as a main dish instead of used inside the samosas! Yum!
Heat in a frying pan over medium heat:
1 Tbsp olive oil
Add and cook until onions are tender:
1 onion, chopped
2 tsp minced garlic
1 tsp grated ginger
½ - 1 tsp grated/finely chopped red chili pepper (optional, but recommended to add the spicy kick)
* I like to buy frozen fresh ginger and red chili pepper. They have them in 1 tsp sized servings, ready to use. I use 1 cube ginger and ½ - 1 cube red chili pepper in this recipe, but you can use fresh perfectly well. I find that if you’re eating the beef filling on its own with rice, ½ cube is fine, but if you’re filling samosas use a whole cube since it’ll taste less spicy in the samosa.
Add and cook until browned:
½ lb. lean ground beef
Add and mix in:
1 – 2 Tbsp Madras Curry Powder, to taste
Add and mix in:
½ cup frozen peas
Stir a couple minutes, then remove from heat and serve over rice or use inside samosas. Let cool before you use it inside samosas.
Mmmmm. Simple and delicious.
Mix in a large bowl:
1 cup brown rice flour
½ scant cup sorghum flour
½ scant cup tapioca starch
¼ cup potato starch
1 tsp xanthan gum
1 tsp baking powder
½ tsp salt
2 Tbsp sesame seeds (optional)
Add and mix with a spoon until thoroughly combined (use back of spoon to help smooth):
1 cup milk (lactose-free works great)
2 tsp extra light olive oil
Roll out plum-sized pieces of dough between two pieces of plastic wrap. You want them to make ovals, ideally with one long side a bit straighter than the other.
Scoop filling into center of dough, pressing together so it stays in a pile. Using the plastic wrap to help (the dough is a little sticky when so thin), pull up one side of dough at a time, so you have a triangle. Then, pull up the last side and flatten onto the top. (*use the plastic wrap to pull up and fold each samosa.)
You are essentially overlapping as much as possible when you fold in the first two parts of your triangle. The last fold should just help cover up the remaining gap.
Set prepared samosas on a plate until ready to fry.
Heat ½ inch oil (I like canola oil for frying) in a large, low saucepan over med-high heat. Fry the samosas on each side until golden brown, 4-5 minutes per side.