Cooking Time
60 mins
Total Time
60 mins
To
6

Preparation

  1. Chop the onion, garlic, tomato and pepper.

  2. Put a little oil in a frying pan. Add the onion and let it sauté a little to soften. Then add the garlic and fry a little more, just until they start to release flavor. Add the pepper and tomato and fry a little more, stirring occasionally. Finally add the minced meat, mix well.

  3. When the meat starts to darken, add the grated ginger, garam masala, piri-piri, saffron and salt. Wrap well to bind.

  4. Chop the coriander and add to the meat. Mix, and finally add the water. Cook over medium heat for about 10 minutes or until all the water evaporates. Remove from the heat and let it cool.

  5. Open the filo pastry packaging. Remove 3 sheets. Place them overlapping and, with a pizza cutter, cut 4 equal strips. Each strip will be approximately 7.5 cm wide. You will have a total of 12 strips, 4 for each sheet.

  6. At the base of each strip, place a tablespoon of filling. Always fold keeping the triangular shape. Do not flatten the filling. With the folds, it will be protected. Wet your fingers with water and pass over the dough at the end to seal.

  7. On a baking tray, place the samosas on parchment paper. Brush very lightly with oil and bake in a preheated oven at 180ºC for 20 minutes, or until they are toasted.