Samosas

Ingredients for 4 servings:

• 1 pack of spring roll pastry sheets, frozen
• 1 kg minced meat, mixed
• 2 tbsp oil
• 1 bunch of spring onions
• 3 sprigs of coriander
• 3 garlic cloves
• 1 large carrot(s)
• e.g. chili powder
• n. B. Cinnamon powder
• salt and pepper
• 3 tbsp flour
• some flour
• some water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Kenyan specialty

The dough sheets used (found in Asian markets) should be square with sides measuring 21.5 cm. Filling: Brown the minced meat in a large pan with a little oil. Add the finely chopped spring onions, grated carrot, diced garlic cloves, chopped coriander, and plenty of chili and cinnamon powder. Season with salt and pepper. Once everything is thoroughly cooked, add a little flour until a uniform, sticky mass forms. Folding and filling: First, thaw the dough sheets. Then prepare a bowl with flour gluten. Mix a little flour with quite a bit of water so that the mixture can be easily spread with your fingers. The gluten should not be stringy. Add a little more water if necessary. Carefully remove one sheet of dough, taking care not to tear or create holes. Place the sheet on the table with the tip towards you. Fold the bottom corner upwards to form a triangle. Now imagine an imaginary line from the top point down through the triangle and try to keep the midpoint at the bottom edge in mind. Now fold the left corner to the right so that the midpoint of the bottom edge now forms the new corner and the right point protrudes the same amount as the top point. Now coat the folded area, except for the overlapping point, with the flour glue. The right corner is now folded to the left and glued onto the coated area. The edges should be flush. Now carefully hold the piece in your hand. You can now open the pocket and stuff in about 2 tablespoons of the filling. Tip: The large corner should be facing backwards. Start with a little filling in the point. Now fold the two small corners on the right and left inwards and gently press into shape. Generously coat the folded areas with flour glue and fold the large back corner over firmly and tightly, gluing it in place where you coated it. You should now have a filled triangle in your hand. Now check carefully to make sure all the corners are really sealed. If necessary, repair any holes or loose areas with flour glue. The more samosas you make, the easier it is to fold and fill them, and the samosas will look better each time. Once all the samosas are folded, fry them in the deep fryer on full power for about 2-3 minutes. Then pat dry with kitchen paper and serve with fresh lime or lemon. Samosas keep in the fridge, taste great cold, and can be heated up in the microwave. Making your own samosas is much easier than you think. The folding technique is purely a matter of practice, and the more you do it, the faster. This is a basic recipe that is closest to the Kenyan product you find at street markets. We prepare them together as a family, so it goes pretty quickly.