If you prefer, use ground beef in the filling. Samosas are traditionally made with a pastry dough consisting of flour, salt, water, and ghee.
Serves: 6Hands-on: 10 minutesTotal: 20 minutesDifficulty: Medium
- 2 Tbsp. plus 2 cups peanut oil, divided
- 1 cup diced onions
- 2 scallions, sliced
- 2 garlic cloves, minced
- 1⁄2 tsp. garam masala
- 1⁄2 tsp. ground coriander
- 1⁄4 tsp. red pepper flakes
- 6 oz. ground lamb
- 1⁄4 tsp. ground black pepper
- 1⁄2 cup frozen peas
- 1⁄2 tsp. turmeric powder
- 1 cup diced boiled potatoes
- 1 tsp. kosher salt
- 1 package (1 lb.) thawed puff pastry dough
- Heat 2 tablespoons of oil in a wok to medium heat. Add the onions, scallions, and garlic and cook until translucent, about 5 minutes.
- Stir in the garam masala, coriander, and red pepper flakes.
- Add the lamb and cook while breaking the meat up into crumbles. Once browned, approximately 3 to 4 minutes, add in the black pepper, frozen peas, and turmeric. Stir the mixture around for an additional minute.
- Add the potatoes and salt. Mix well so that all items in the wok have incorporated together. Remove from heat and cool.
- Cut the puff pastry dough into 18 squares. Taking 1 square of dough at a time, place a heaping spoonful of filling in the center. Fold over to create a triangle. Pinch and crimp the edges of the triangle to thoroughly seal. Continue with the remaining ingredients.
- Heat the remaining oil in a wok to 350°F. In batches, fry the samosas for 1 to 2 minutes on each side until golden brown. Drain on plates lined with paper towels and serve warm.