Recipe for Moroccan Oven Baked Samoosas – crispy, spicy and divine
30ml canola oil
500g steak mince
45ml ginger and garlic paste
3 medium onions, finely chopped
4 green chillies, finely chopped
2 jalapenos, chopped
15ml Robertsons Ground Cumin
10ml Robertsons Ground Turmeric
15ml Robertsons Cayenne Pepper
30ml lemon juice
salt to taste
1 lemon, for rind
100g slivered almonds, toasted and chopped
1 bunch dhania leaves, chopped
1x500g phyllo pastry
non-stick cooking spray
Preheat oven to 200C. Coat baking sheet with non-stick cooking spray.
In a large pot, heat oil. Add mince, ginger and garlic; braise for 5min.
Add rest of ingredients, excluding rind, almonds and chopped dhania.
Cook until moisture has evaporated and mince is browned and cooked. Remove from heat and allow to cool.
Add rind, almonds and dhania.
On a flat surface, place a sheet of phyllo pastry and spray with non-stick cooking spray. Repeat procedure twice. Keep extra pastry covered with a clean damp cloth.
Cut pastry into four strips lengthwise. Place a tablespoon of mince mixture at the end of each strip, about 10cm away from edge. Fold corner of pastry diagonally across the filling to the other edge to form a triangle. Continue folding to the end of the strip, taking care to keep the triangular shape.
Brush the end of the pastry lightly with canola oil and seal.
Repeat process until all mixture and pastry has been used. Keep triangles covered with a damp cloth.
Bake for 10-15min. or until lightly golden. Serve with chutney and dips.