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Beef and Pumpkin Samosas

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 10

Metric Cups
  • 2 teaspoons oil
  • 400 grams minced beef
  • 2 cloves garlic (crushed)
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon beef stock powder
  • 250 millilitres pumpkin (finely diced)
  • 250 millilitres water
  • 1 teaspoon cornflour
  • 1 tablespoon water
  • 24 sheets filo pastry
  • 75 grams butter
  • 2 tablespoons sesame seeds
  • 2 teaspoons oil
  • 14⅛ ounces ground beef
  • 2 cloves garlic (crushed)
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon beef broth powder
  • 9 fluid ounce pumpkin (finely diced)
  • 9 fluid ounce water
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 24 sheets filo pastry
  • 2⅔ ounces butter
  • 2 tablespoons sesame seeds

Method

Beef and Pumpkin Samosas is a community recipe submitted by Miki1978 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil in a frying pan.
  • Add the mince and brown over a high heat.
  • Add the garlic, spices, stock powder, pumpkin and water. Bring to the boil, stirring, then simmer over a low heat for 10-15 minutes or until the pumpkin is cooked.
  • Combine the cornflour and extra water. Add to the mixture and cook, stirring, until thickened. Cool the mixture.
  • Brush one sheet of filo pastry with the melted butter, then place a second sheet on top. Cut lengthwise into four even strips.
  • Place about 2 teaspoons pumpkin mixture on the end of one strip, fold the pastry over to form a triangle, then continue to fold to the opposite end.Brush with butter and sprinkle with a few sesame seeds.
  • Repeat with the remaining pastry and filling. Place on a lightly greased oven tray.
  • Bake in a preheated oven, 200°C for 15-20 minutes or until the samosas are golden brown
  • Heat the oil in a frying pan.
  • Add the mince and brown over a high heat.
  • Add the garlic, spices, stock powder, pumpkin and water. Bring to the boil, stirring, then simmer over a low heat for 10-15 minutes or until the pumpkin is cooked.
  • Combine the cornstarch and extra water. Add to the mixture and cook, stirring, until thickened. Cool the mixture.
  • Brush one sheet of filo pastry with the melted butter, then place a second sheet on top. Cut lengthwise into four even strips.
  • Place about 2 teaspoons pumpkin mixture on the end of one strip, fold the pastry over to form a triangle, then continue to fold to the opposite end.Brush with butter and sprinkle with a few sesame seeds.
  • Repeat with the remaining pastry and filling. Place on a lightly greased oven tray.
  • Bake in a preheated oven, 200°C for 15-20 minutes or until the samosas are golden brown
  • Tell us what you think