John Myers
Chamucas – Samosas
The perfect chamucas – samosas recipe with a picture and simple step-by-step instructions.
- 10 leaves Filo dough
- 100 g Melted butter
- 400 g Chopped half / half
- 1 bigger Onion
- 2 Pc. Clove of garlic
- 1 whole Medium sized carrot
- 250 g Fresh white cabbage
- 2,5 teaspoon Curry
- 1,5 teaspoon Garam masala
- 1,5 teaspoon Salt
- 2 tbsp Extra virgin olive oil
- 10 Stems Parsley
- Remove the stalk of the cabbage leaves and blanch briefly, then rinse in cold water immediately. Cut into small pieces. Peel and chop the onion and garlic. Peel and grate the carrot, or cut into small pieces. Wash the parsley on the stick, shake dry. Remove the pertersil from the stem, screw in and cut finely.
- Put the olive oil in a higher pan and first fry the onions until translucent, then add the garlic and sweat. Now add curry and garam masala and briefly toast, add minced meat and fry. As soon as the minced meat is fried, add salt.
- Now the cabbage and carrot can be mixed in and simmered for about 10-15 minutes.
- Shortly before the end of the cooking time, add the parsley.
- Preheat the oven to 190 ° C hot air. Melt the butter. Roll out / unfold the filo sheets and place them on a work surface.
- Brush a filo sheet with butter and cut into 4 long strips, about 6 cm wide. On the li. Put a spoonful of the filling in the corner and fold into a triangle. Brush with butter again and again and fold to the end of the strip so that it forms a triangle.
- Place on a baking sheet lined with baking paper, brush the top again with butter or olive oil and bake at 190 ° C hot air for 12-15 minutes. If you want, you can deep-fry it instead of baking it! You can also freeze it before baking / deep-frying and use it as needed.
- The recipe makes about 40 smaller pieces (11x8x8), but you can also serve it as a main meal, then large ones are prepared (but at least two filo leaves should be buttered, placed on top of each other, and used for filling) and served with a fresh salad, for example.
- Bon appetit !!!
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