How To Make Spicy Beef Samosas From Scratch
Samosas are versatile as you can use vegetables or minced meat as fillings. Fresh and hot spicy beef samosas are a good breakfast option. Here is a guide to making the best samosas ever;
Lydia Kadima 
Ingredients
For Samosa Pastry
2 cups of all-purpose flour
¾ cup of warm water
1/3 cup of cooking oil
For Samosa Filling
500g minced meat
Finely chopped coriander
½ teaspoon grounded cumin
¼ Black pepper
½ teaspoon salt
½ teaspoon curry powder
1 thinly chopped onion
For sealing paste
1 cup of water
3 tablespoons of flour
Procedure
Place a pan on medium heat, add the minced meat, salt, cumin powder, black pepper and curry powder.
Mix the spices with the minced meat as you allow it to dry.
Add in the onion and coriander and allow it to cook for about 2 minutes then set the pan aside and allow it to cool.
Take a bowl, add the flour, mix in the salt, and then add in water a little at a time as you knead the dough.
Cover the dough with a wet kitchen towel and allow it to rest for 15 minutes.
Divide the dough into eight balls and roll them into small circles,
Using the back of a spoon, spread each with some oil and sprinkle flour on them,
Place the circular dough on top of each other, separated with oil and flour, and repeat the procedure.
Spread the pile into one big dough with 1cm thickness and repeat the procedure.
Heat a flat pan, place the rolled-out dough, and let each side get heated.
Let the dough cool down before gently separating the sheets.
Pile the sheets together and cut them into four pieces.
Make the sealing paste by mixing the flour and water
Take one-quarter of the dough and fold the right side in, then apply the pastry paste to glue it together and form a neat triangle. Repeat the procedure on all the pieces.
Fill each samosa pocket with enough minced meat and seal it thoroughly with the pastry glue.
Heat enough oil in a deep pan on medium heat. Place the samosas in and allow them to cook until they turn to a light golden brown colour.
Remove them from the oil and place them on kitchen towels to allow them to drain excess oil.
Serve your samosa and enjoy.
