Beef Shingaras Recipe

Ingredients

BEEF FILLING MIXTURE

• 1 pound ground beef
• 1 onion, chopped
• 1 teaspoon cumin seeds
• 1 bay leaf
• 3 cloves garlic, minced
• 2 green chili peppers, chopped
• 1 Tablespoon ground fresh ginger
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1 teaspoon garam masala
• 2 Tablespoons fresh cilantro, chopped
• 2 cups frozen cubed potatoes (hash brown style works well)
• 1 cup frozen green peas
• 1/3 cup water

PASTRY

2 sheets prepared pie crust circles

Steps

• Spray large non-stick skillet with cooking spray and brown ground beef with onions over medium heat approximately 5 minutes, until beef begins to brown.
• Add in chopped garlic and chili peppers and continue cooking for another 5 minutes or until beef is completely browned and onions are translucent and tender.
• Add in remaining spices and stir to combine.
• Stir in potatoes and green peas, carefully stirring to combine.
• Add in water, cover, and simmer over low heat for 5 minutes.
• Remove pan from heat and chill in the refrigerator for one hour until cool.
• Bring the prepared pie crust to room temperature according to package directions.
• Cut each circle into eighths pieces, just as you would slice a pie or cake.
• Place 1 Tablespoon of beef filling in the middle of each pastry slice, and then gather the corners at the top to make somewhat of a pyramid shape, sealing the sides with moistened fingers. (You can freeze the pastries for future use)
• Heat oil in a large, heavy saucepan over high heat. Fry samosas in small batches until golden brown, approximately 3 minutes.
• Drain and keep warm.