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69% would make again

Steak And Ale Samosas

Ingredients

for 4 servings

  • 1 lb braising steak (500 g), like chuck, skirt, or flank
  • ¾ cup flour (100 g)
  • 1 large carrot
  • 1 medium onion
  • ½ pt ale (240 mL)
  • ½ cup stock (100 mL)
  • 2 sprigs fresh thyme
  • 1 cup frozen peas (150 g)
  • ⅜ cup greek yogurt (100 mL)
  • ¾ cup fresh mint (35 g)
  • 1 lemon wedge
  • 1 pinch salt
  • 1 cup flour (120 g)
  • 1 tablespoon vegetable oil
  • 2 teaspoons fresh rosemary, minced
  • 1 teaspoon salt
  • ¼ cup water (40 mL)
  • ¼ cup vegetable oil (50 mL)

Nutrition Info

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    Calories 583
    Fat 11g
    Carbs 41g
    Fiber 3g
    Sugar 8g
    Protein 45g

Estimated values based on one serving size.

Preparation

  1. Cut steak into 8 mm (¼ inch) cubes.
  2. Toss with flour to coat evenly.
  3. In a large stock pot or dutch oven, sear steak pieces in batches.
  4. Remove all steak and sauté 1 large carrot and 1 medium onion, diced, until translucent. Add steak back to the pot with carrots and onions.
  5. Pour over 240 ml (½ pint) of ale and 100 ml (½ cup) of stock.
  6. Add 2 sprigs of thyme. Simmer for 1-2 hours, the longer the better.
  7. For the Samosa dough, combine flour, 1 tbsp vegetable oil, 2 tsp minced rosemary, and 1 tsp salt.
  8. Add water, a splash at a time, working the flour into a dough. You’ll end up using approximately 40 ml (3 tbsp). Let dough rest 30 minutes before using.
  9. For Minted Mushy Peas, in a food processor, whizz up frozen peas, greek yogurt, a bunch of mint, a squirt of lemon, and a pinch of salt.
  10. To form the Samosa, split the dough in half and then in half again. Take one of these quarters and roll it into a flat circle, about 2 mm (⅛ inch) thick. Cut this dough in half with a knife.
  11. Pick up 1 semi-circle, and wipe the flat edge with a wet finger. Fold this flat edge together to form a cone, pinch together the overlapping dough. Holding in one hand like a cone, fill 80% full with cooled samosa filling. Wipe the rim of the cone with a wet finger and pull together, pinching to seal.
  12. Shallow fry in approximately 3 cm (1 inch) of vegetable oil.
  13. Serve with Minted Mushy Peas.
  14. Enjoy!
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