Reviewed: Dec. 11, 2008

I used another pastry I really liked and added potatoes and more spices, but this recipe is really a great idea on its own.

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Jonagold

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2008

I was having my doubts about the dough mid way through making it. I ended up using more water to get the dough more "elastic" - I was reaching almost a full cup but then I just stopped and dealt with it as is, for fear up messing up the entire recipe. The meat (beef not lamb) cooked fine. Smelled even better. But when I had to add it to 4" "half circles" I laughed. No way that can be done is such a small tiny bit of space (not without taking an hour to assemble them/using all the dough called for). So I started making bigger circles, but half way through THAT I noticed that the "completed" ones sitting out waiting to be fried were oozing some liquid. They were not by any means full or stuffed. But the oiliness from the beef makings made the seals open. I tried to fix them but I made it worse. Next time someone might take the time to follow their own recipe and make sure the instructions are well written and yield good results. *I'm now going to try and find a recipe to use for that left over samosa beef*

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gnomette

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 19, 2008

Good recipe. I was not sure whether the recipe called for 1/4c water or 1/4 + up to 1/4, but I did the dough in the food processor and used over 1/2 cup. I only had enough dough for 16 samosas because the circles were too small to cut in half, so I made them in the shape of pierogies. I threw some finely diced potatoes in th the meat which was a nive touch.

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KIRKCOOK

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Reviewed: May 31, 2008

the dough worked out well. used another recipe for the filling.

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nettert

Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

Living In: Louisville, Kentucky, USA

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Reviewed: May 12, 2008

Really awful dough recipe. Giving credit for the filling, although I didn't try it, and made my own. The dough recipe in any samosa is the most important component, as the fillings vary widely. Before posting recipe, author should test!

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sparkly

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Reviewed: Nov. 17, 2006

These were a lot of work and they didn't come out right. I'll update after giving it another try

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Rich

Cooking Level: Expert

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Reviewed: Nov. 5, 2006

It does take a bit of work, and my stuffing wasn't quite as good as I hoped. But the dough recipe was perfect! I think I would use larger circles of dough next time I make this.

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Sunkist

Cooking Level: Expert

Living In: Salmon Arm, British Columbia, Canada

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Reviewed: May 31, 2006

You know, this was good, but not great. I did change a couple of things-- ground beef instead of lamb (don't like lamb) and I used pie crusts instead of making my own wrappers. I baked these like empanadas instead of frying them, but I don't think the outer shell was the problem. The filling just seemed like it lacked something. We ate it, but I don't know if I will make it again. Maybe it needs tomatoes.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Apr. 18, 2006

very good flavor but they are a little dry.

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LAURSAVVY

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Reviewed: Nov. 8, 2005

Perfect Blend of spices!Great Recipe, but the dough is not right. I had to add a lot more water than called for. Otherwise, finished product is fabolous.

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Wickster

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Reviewed: Feb. 24, 2005

I used ground turkey instead of the lamb and it was excellent!!

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MANJU331

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Reviewed: Mar. 19, 2004

This is delicious. I've made it several times now for my guests and each time they get eaten up very quickly.

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Lizzy

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Reviewed: Dec. 30, 2003

This recipe was delicious! Because I'm a vegetarian I replaced the lamb with a mixture of potatoes, peas, and carrots. I also used apple juice instead of lemon juice.

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CZECHHEIDI

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Reviewed: Oct. 26, 2002

I was hoping to get the taste of the samosas that I had some years ago, but using this recipe didn't do it. Unless you use an awful lot of garam masala, the cost of this multi-spice isn't worth it.

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DAQUIL

Cooking Level: Expert

Home Town: Bullard, Texas, USA

Living In: Leesburg, Texas, USA

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Reviewed: Nov. 19, 2001

This recipe is GREAT. Even though I don't typically choose to eat lamb, I liked this. I would also recommend trying it with other ground meats. Perfect blend of spices, and given that it's a somewhat lengthy process the end result is worth the time. Also - we had to add a lot of extra water to get the dough to be able to be kneading, probably more than twice as much water as is called for in the recipe. This is kid friendly when it comes to making the samosas - but not the frying parts of course.

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