الشرق الأوسط Appetizer

Meat & Potatoes Samboosa

Name: Meat & Potatoes Samboosa
Prep time: PM0.00T
Cook time: PM30.00T
Total time: PM30.00T
Cuisine: الشرق الأوسط
Ingredients: 2 Mediums Potato; chopped; 1 tablespoon Vegetable oil; 500 grams minced lean beef; 2 Mediums Onions; finely chopped; 1 cup Parsley; fresh; 1 Sachet MAGGI Powder Chicken Bouillon; 1/2 cup Hot Water; 1 teaspoon Ground Black Pepper; 1 piece Ready-made Sambosa Pastry Sheets; 1/2 cup Water; 2 tablespoons Corn flour; 1 cup Vegetable oil

30 Min

Easy

Ingredients

10 Servings

2 Mediums

Potato, chopped

1 tbsp

Vegetable oil

500 g

Lamb, ground, raw

2 Mediums

Onions, finely chopped

1 cup

Parsley, fresh

1 Sachet

Powder Chicken Bouillon

0.5 cup

Hot Water

1 tsp

Ground Black Pepper

1 piece

Ready-made Sambosa Pastry Sheets

0.5 cup

Water

2 tbsp

Corn flour

1 cup

Vegetable oil

Copy

Nutrition Value

Fats

23.69 g

Carbohydrates

9.3 g

Energy

287.63 kcal

Protein

9.94 g

Information per serving

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

Dissolve corn flour and cold water until smooth and milky.

Step 7

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

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

Step 9

Serve warm with a side of chili sauce.

Step 10

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

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.

Recipe PDF

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With pictures

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