Sambosa

Ingredients

For dough

1 ½ Cup flour
¼ Cup oil
½ Cup water
Salt
Oil for frying

For filling


½ Kilo ground beef (lamb or beef)
1 Onion (medium size), chopped
½ Tbs oil
¼ tsp salt
¼ tsp ground black pepper
½ tsp ground all spice
1 Egg, boiled
¼ Cup parsley, chopped 

Method

For filling

- Cook meat over medium heat until browned.
 
- Remove any excess fat resulting from cooking.
 
- Add onion and oil, season with salt, pepper and spices. Stir over medium heat for 5
minutes or until onion is tender.
 
- Cut boiled egg into small pieces then mix with meat and parsley.
 
- set aside to cool.


For sambosa dough


- Mix flour, salt and make a well in the flour.
 
- Add oil, water gradually; mix until lightly firm dough is formed.
 
- If using electric mixer, combine flour, salt, oil and water on medium speed for 10 minutes.
 
- Divide dough into small equal balls, roll on a lightly floured surface and cut into thin circles.
 
- Place a tablespoon of the filling mixture on one side of the circle.
 
- Crimp down the edges with a fork or wet your finger and rub it along the inside edge of the dough and fold.
 
- Heat oil to 350° F, deep fry sambosa for 3 - 5minutes until golden (for best results do not put a big amount at a time).
 
- Remove from oil and drain on a paper towel.

Note
- Sambosa can be preserved after frying in a sealed plastic bag and refrigerated for a
month, then heated in the oven.