Middle East Starter

Meat & Potatoes Samboosa

Name: Meat & Potatoes Samboosa
Prep time: PM0.00T
Cook time: PM30.00T
Total time: PM30.00T
Cuisine: Middle East

(2)

30Min

Easy

Ingredients

10 Servings

400 g

Potatoes

1 tbsp

Vegetable oil

500 g

Minced meat

2 Mediums

Onions, finely chopped

1 cup

Parsley, fresh

2 cubes

Maggi® Chicken Bouillon

0.5 cup

Hot Water

1 tsp

Ground Black Pepper

500 g

Ready-made Sambosa Pastry Sheets

0.5 cup

Water

2 tbsp

Corn flour

Copy

Nutrition Value

Energy

397.08 kcal

Protein

16.19 g

Carbohydrates

34.67 g

Fats

21.85 g

Information per serving

Step 1
0 Min

Peel and cut potatoes to 1 cm cubes and set aside.
Step 2
0 Min

In a deep pan, heat vegetable oil, add potato cubes and fry until golden, remove and set aside.
Step 3
0 Min

In the same pan brown minced meat, add chopped onions and fry until onions are translucent.
Step 4
0 Min

Add chopped parsley and the MAGGI® Chicken Bouillon cubes and water and simmer for five mins until liquid is absorbed.
Step 5
0 Min

Stir in previously fried potatoes and remove the filling from heat, cover and cool down to room temperature.
Step 6
0 Min

Dissolve corn flour and cold water until smooth and milky.
Step 7
0 Min

Place about a tablespoon of the filling on the samboosa pastry and roll to desired shape, making sure the filling is completely covered, brush with the cornstarch mixture to seal the ends of the pastry.
Step 8
0 Min

Pan fry rolled samboosa in hot vegetable oil and place on kitchen paper to drain excess grease.
Step 9
0 Min

Serve warm with a side of chili sauce.
Step 10
0 Min

Chef's Tip: Uncooked Samboosa’s can be kept in containers in the freezer for up to 3 months.

Step 1 of 10

Peel and cut potatoes to 1 cm cubes and set aside.

Step 2 of 10

In a deep pan, heat vegetable oil, add potato cubes and fry until golden, remove and set aside.

Step 3 of 10

In the same pan brown minced meat, add chopped onions and fry until onions are translucent.

Step 4 of 10

Add chopped parsley and the MAGGI® Chicken Bouillon cubes and water and simmer for five mins until liquid is absorbed.

Step 5 of 10

Stir in previously fried potatoes and remove the filling from heat, cover and cool down to room temperature.

Step 6 of 10

Dissolve corn flour and cold water until smooth and milky.

Step 7 of 10

Place about a tablespoon of the filling on the samboosa pastry and roll to desired shape, making sure the filling is completely covered, brush with the cornstarch mixture to seal the ends of the pastry.

Step 8 of 10

Pan fry rolled samboosa in hot vegetable oil and place on kitchen paper to drain excess grease.

Step 9 of 10

Serve warm with a side of chili sauce.

Step 10 of 10

Chef's Tip: Uncooked Samboosa’s can be kept in containers in the freezer for up to 3 months.

Meat & Potatoes Samboosa

Ingredients

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Nutrition Value

Instruction

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Recipe PDF

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