Meat samosa ( ) is a popular Pakistani appetizer dish made with ground meat, onions, spices, and potatoes. This delicious snack can also be prepared with vegetable filling for a vegetarian option. In this article, we explore the preparation of authentic Meat Samosa, revealing the secret to the perfect dough as well as a flawless folding technique that will make these samosas crisp and flaky. A video tutorial and tips enhance this article, making it easier than ever to learn how to prepare this delectable snack from scratch.
Meat Samosas are a type of samosa, but unlike aloo samosa they are filled with a mixture of ground meat such as beef or lamb and spices instead of potato and peas. They are often larger than aloo samosas and are usually spicier.
The pastry for the samosas is traditionally homemade, but this recipe also offers a quick and convenient shortcut using store bought samosa wrappers. They can be purchased at most grocery stores worldwide and are thicker than traditional puff pastry but thinner than filo pastry.
Vegetarians can substitute the meat with a combination of finely chopped vegetables such as carrots, peas, corn, bell peppers, and spinach. Paneer (Indian cottage cheese) is another tasty meat alternative that can be crumbled or cubed and mixed with the vegetables to create a savory and creamy samosa filling. These samosas can be served with any kind of chutney or dip, but mango chutney is especially a great complement to them. They can be stored in the refrigerator for up to two days or frozen, as long as they are completely cooled before freezing and kept in an airtight freezer bag to prevent moisture from seeping in during the freezing process. سمبوسة لحم