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Samosas with Pork

Samosas, for those unfamiliar with them, are Indian snacks consisting of a deep-fried stuffed dumpling that are now popular around the world. In India, there are a variety of regional names and different forms: They can be bite-size tiny, or things the size of a small baby’s head, they can be folded in triangles or half-moons, and can contain all sorts of fillings such as spiced meat, potatoes or other vegetables. Some even contain sweet fillings apparently, although I have not encountered these myself as yet.

Meat-stuffed Samosas usually contain beef, lamb or chicken, but I am going to use pork for this version as it will allow me to use some of the pulled-pork I had left over from my recent Sunday Gravy experiment…

The Ingredients

  • Basic Dumpling Dough using 1 cup of flour;
  • 2 cups Shredded Cooked Pork;
  • ½ cup frozen Peas;
  • ¼ cup Onion, finely chopped;
  • 3-4 tbsp. Hot Curry Paste (I used Patak’s)
  • Extra flour for rolling (not shown)

I usually make Samosa’s with ground beef and blend my own spice seasoning. However, for the purposes of showing you the basics, I am using the expedient of a commercial curry paste on this occasion.

The Method

First, mix your pork with the peas, onion and curry paste and set aside.

Then, divide your dough into twelve even portions and roll them into small bowls.

Using a little extra flour on your rolling surface to keep the dough from sticking, roll the balls out into thin disks about 5 inches in diameter.

To form the Samosas, begin by folding one side of the disk over to the other and then, while holding one portion open, use the tines of a fork to crimp about half the curved side where the folded parts meet, thus making a little hollow pocket.

Now spoon about one-twelfth of your eat mixture into the cavity using a spoon. It helps if you just begin with a little at a time and pack it down, ensuring you reach the bottom corner of the pocket.

When you have done this, press the sides around the opening together and, again, crimp with a fork.

Once you have completed forming all the Samosas, heat deep-frying oil over a medium flame and fry a few at a time until they are nice and crisply golden. Remove each batch as it is done and drain on paper towels.

You can serve now while still piping hot but you can also store them in the fridge for several days and reheat for about 5 or 20 minutes in a 400 degree oven. Often, they are served with a mint chutney, or a spiced yoghurt based sauce, but I like mine with a chili paste diluted with either Tamarind, or lemon juice (as seen in the first picture).

The Verdict

These were very tasty actually, although I have to say that I think I prefer the ground beef variety. The pork was pleasant enough but I like the texture of ground rather than shredded meat for this type of preparation. If you try these, please let me know how they worked for you…


13 Comments Post a comment
  1. I’d never heard of these, and it’s also the first time I’ve seen the size of food described as similar to a small baby’s head! Would love to read how to make the spice mixture and dough from scratch, as well. Thanks for sharing.

    October 29, 2012
    • feochadan #

      From “the Wife”: John is in Igloolik right now so may be a little slow answering any posts here. One thing I noticed is that he did include a link to the basic dough recipe right in the recipe for the samosas. If you click on it, it will take you to his basic dough recipe.

      BTW – I think he was WAY to harsh on these samosas – they were GREAT!


      October 29, 2012
      • Hi Darlene, nice to ‘meet’ you 🙂
        Thanks for pointing out to the link to the dough recipe — I probably wasn’t properly awake yet when I read about the samosas on the train. I like the post about the dough, very informative.

        October 29, 2012
  2. I love samosa’s but generally know them to be in the triangle form.
    😉 Mandy

    October 29, 2012
  3. They look very delicious and are good looking too? I also think that beef may taste better than pork. We have curry beef pastries…but they are baked and not fried. You are indeed very adventurous !

    October 29, 2012
  4. I love samosas, and ate shedloads of them on the three occasions I went to India.
    These sound brilliant, and look damned good too
    BTW thanks for stopping by my blog
    Always cheers me up to see the stats when people bother to call in

    October 29, 2012
  5. They look really amazing! Never tried them with pork, I aways do the vegetable ones. But this sounds like it could be really delicious!

    October 29, 2012
  6. Delicious! Thanks for sharing, I’m going to try this recipe very soon, because they look amazing 🙂

    October 29, 2012
  7. There is a lot of Indian food in our area and I frequently buy samosas in the frozen section of the grocery…it never occurred to me to make them. Your photos are really helpful and I think they’d be wonderful. My thought is that I would enjoy making them with entertaining during the holidays. I will let you know!

    October 29, 2012
  8. Oh yum! Me want samosas now!

    November 2, 2012
    • My beef ones are much better … If they would keep well I’d send you some 😦

      November 2, 2012
      • It’s so sad that they probably wouldn’t survive the shipping 😦 But I keep hearing about Foodie pen pals and think it would be fun. Have you started doing that?

        November 2, 2012
      • Sadly no … aside from shipping costs, there is very little up here that we *could* ship ‘down’ (other than stuff that was shipped up here first, of course). It would be sorta one-sided for anyone we ‘pen-palled’ with 😦

        November 2, 2012

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