Recipe by skybear
"A easy American adaptation of samosas. Baked for less fat and less mess. These are also good with just potatoes; replace meat with 1 extra cup of potatoes."
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2 1/2 tablespoons
1 1/2 tablespoons
minced fresh ginger root
ground black pepper
1 (15 ounce) package
prepared pie crusts, at room temperature and each cut into quarters
This was a very good samosa filling recipe. I will say that I wanted a "pie" recipe because I already had a pie crust to fill, so I didn't make the individual samosas, but I followed the recipe for the filling almost to the letter (didn't have peas, so used a can of corn, and used a full pound of ground beef). The flavor was amazing! Not too spicy, just the right amount of sweetness. I used a frozen pie crust, thawed out, then topped it with a refrigerated pie crust, brushed with the egg wash indicated here. I got rave reviews from my boyfriend - a staunch traditional meat pie guy - and my two adult children, one of which is a big fan of curry and samosas, in particular. I will make this again, next time trying with individual crusts. It was easy, you must try this, even if you think you don't like this kind of food.
This was absolutely amazing. It definitely had the flavor of traditional samosas. Because the crust was baked, it reminded me more of a personal meat pie. No complaints about that though. They were still amazing. I will definitely be making these again. Much healthier than deep fried that is for sure.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Meat Samosas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 403
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