Baked Samosa
2017-04-17
Ingredients: Lean
lamb/ chick mince Onion (finely chopped) Shallot (finely chopped) Corianfer (finely chopped) | Serving: 250
g (8 taels) 1/2
pc 2
pcs 1/2
cup | o o o o o o o o | Marinade: Black pepper Salt Coriander cumin
powderwine Tumeric, ground Garilc crushed Ginger, crushed Green chili, chopped | Serving: Few
pinches 1/3
tsp 1/2
tsp 1/3
tsp 1/2 tsp 1/2 tsp 1
pc |
|
Method:
1. Pre-heat
an oven to 180℃
2. Marinate mince in the
marinade for 20 mins. Then, cook it with 1/3 bowl of water on medium heat, and
occasionally stir it with spatula to break it up, for 10-15 mins.
3. Let aside cool down for
3-4 hours.
4. Stir-in onion, shallot
and coriander to the cooled mince
5. Prepare a glue-like paste
for Samosas by mixing plain flour with a little bit of water
6. Fold 1 samosa sheet into
cone shape and fill with 1 tbsp of mixed mince. Seal the open end with the
paste to from a triangular samosa. Repeat with the remaining sheets and filling
(Roughly 16 Samosa in total)
7. Spray oil on the samosas using oil spray (To
reduce the amount of oil used) and bake for-6-7mins on each side or until
golden brown surface. Ready to serve.
Portion exchange (2 Samosas)
Carbohydrate 2 portions
Protein 1 portion
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