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Cape Malay Samoosa

Traditional Cape Malay samoosas filled with spiced beef mince, aromatic curry spices, and fresh coriander. Crispy fried pastry triangles that are perfect as snacks or appetizers.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Ingredients Method Notes

Ingredients
  

For the Filling:
  • 900 g ground beef
  • 2 medium onions finely chopped
  • 3 tsp salt
  • 3 tsp masala
  • 2 tsp curry powder
  • 2 tsp turmeric
  • 2 tsp chilli powder or crushed chillies
  • 1 tsp fresh ginger crushed or grated
  • 1 tsp fresh garlic crushed (optional)
  • Fresh coriander cilantro leaves, finely chopped (about 1/2 cup)
  • Green or red pepper finely chopped (optional)
For the Pastry:
  • Fresh samoosa dough leaves or substitute with phyllo dough
  • 1 tablespoon flour
  • 1/4 cup water for sealing paste
For Frying:
  • Vegetable oil or Wilson's Extra Virgin Olive Oil for frying

Method
 

  1. Step 1 - Prepare the Sealing Paste:
  2. Mix together the flour and water in a small bowl to create a paste for sealing the samoosas. Set aside.
  3. Step 2 - Toast the Spices:
  4. In a large dry pan over medium heat, toast the curry powder, turmeric, and masala for 1-2 minutes until fragrant. Stir constantly to prevent burning.
  5. Step 3 - Cook the Onions:
  6. Add the finely chopped onions to the toasted spices. Cook, stirring frequently, until the onions turn translucent and soft (about 5-7 minutes).
  7. Step 4 - Cook the Meat:
  8. Add the ground beef, crushed ginger, and garlic (if using) to the pan. Cook for 30-45 minutes over medium-low heat, stirring frequently and breaking up the meat with a spoon. The meat should be crumbly, soft, and completely cooked through.
  9. Step 5 - Cool and Add Fresh Ingredients:
  10. Remove the pan from heat and let the meat mixture cool completely. Once cooled, mix in the finely chopped fresh coriander and chilli peppers (if using).
  11. Step 6 - Prepare the Dough:
  12. If using phyllo dough, ensure it's completely thawed (overnight in the refrigerator is best). Keep it covered with a damp towel while working to prevent it from drying out. Cut the dough into long strips approximately 5cm (2 inches) wide.
  13. Step 7 - Fold the Samoosas:
  14. Take one strip of dough. Fold one corner diagonally to the opposite edge to create a triangle shape. Fold again to create a cone-shaped pocket. Place about 1 tablespoon of the cooled meat filling into the pocket. Continue folding the dough in triangular folds (similar to folding a paper football) until you reach the end of the strip.
  15. Step 8 - Seal the Samoosas:
  16. Dip your fingers into the flour paste and run it along the final edge of the dough. Press firmly to seal. Trim any excess dough if needed.
  17. Step 9 - Fry the Samoosas:
  18. Heat oil in a deep pot to 180°C (350°F). Test the temperature by dropping in a small piece of dough - it should sizzle and float immediately. Fry the samoosas in small batches (4-6 at a time) for about 3 minutes, turning once, until golden brown on all sides.
  19. Step 10 - Drain and Serve:
  20. Using a slotted spoon, remove the samoosas from the oil and drain on paper towels. Serve hot with chutney or a squeeze of lemon.
  21. Alternative Baking Method:
  22. Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. Arrange samoosas on the sheet and brush lightly with Wilson's Extra Virgin Olive Oil. Bake for 25-30 minutes until golden brown.

Notes

- Folding Technique: The first few samoosas may look uneven - this is normal! By your tenth samoosa, you'll have the rhythm down.
- Dough Options: Traditional samoosa dough can be found at specialty stores, but phyllo dough is an excellent substitute and much easier to work with.
- Make Ahead: The filling can be prepared up to 2 days in advance and stored in the refrigerator. Bring to room temperature before filling.
- Freezing: Uncooked samoosas freeze beautifully. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry from frozen, adding 1-2 minutes to cooking time.
- Vegetarian Option: Substitute the ground beef with 4 large potatoes (boiled and roughly mashed) and 1 cup frozen peas. Follow the same spicing and preparation method.
- Spice Level: Adjust the chilli powder to your preference. Start with 1 tsp for mild, increase to 3 tsp for hot.
- Oil Temperature: Maintaining the correct oil temperature is key. If too hot, the pastry will burn before the filling heats through. If too cool, they'll absorb too much oil and become greasy.