Olive and sundried tomato samosas
This recipe is a mix of cuisines - incorporating flavours of the Middle East with samosa pastry from India. These samosas are scrummy and are ideal as a started
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.allysongofton.co.nz.
Cooking tools:
- Food processor
- Rolling pin
- Cookie cutter
- Deep fryer
- Oven
- Skillet
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Plastic wrap
- Parchment paper
- Serving platter
Ingredients
- 3 cups flour
- 100 grams butter
- ¾ cup unsweetened plain yoghurt
- 2 tablespoons oil
- 500 grams minced lamb or beef
- 1 tablespoon harissa, see recipe on my website
- 12 sundried tomatoes, sliced
- ½ cup chopped olives
- ½ cup toasted pinenuts
- ¾ cup red wine
- 1 tablespoon cornflour
- 1½ cups beef stock
- chopped parsley, optional
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