Pulled Pork Samosas
Pulled Pork Samosas

Pulled Pork Samosas

Samosas come in all sorts of sizes and shapes, with many different types of wrappers and fillings. These ones contain Pork, which is not especially common in India where Samosas originate, but it works very nicely here and is a convenient way to use leftovers from a pulled-pork roast. The wrapper is a plain flour and water dumpling dough, and the folding technique is about as easy as they come.


Notes on the Ingredients

The Ingredients for Pulled Pork Samosas
The Ingredients for Pulled Pork Samosas

This recipe is ideal for using up leftover pulled pork, but you could also used shredded leftover meat from cooked porkchops or ribs, if you prefer. Alternatively, shredded chicken meat from the thigh or breast would work just as well.

The full recipe given below just calls for a ‘Curry Paste of Choice’. I have used Patak’s Hot Curry Paste for the Samosas you see here and I very much recommend that particular brand. I always like to have a jar on hand for convenience’s sake (and I don’t feel like doing my own spice blending), and Patak’s provides a wide range of different Curry Pastes easily available in larger grocery chains, or online. If you don’t have a curry paste on hand, you can easily substitute a Curry Powder you like. In that event, however, I recommend that you mix it with a little oil and vinegar to make a smooth paste, and even add a wee sprinkle of sugar.

The dough is essentially the same dough I use for making Chinese dumplings and the like, and it is very simple indeed. If you would like to see how to make it, check out my recipe for a Basic Dumpling Wrapper Dough.

Preparing the Filling for Samosa

The Meat filling
The Meat filling

This part of the recipe consists of nothing more than stirring the Curry Paste into the Shredded Pork, Peas, and Onion. You will improve the end result if you let the flavors blend together in the fridge for an hour or two, or even overnight.

Forming Samosas

12 Dough Balls
12 Dough Balls

This recipe will produce one dozen medium sized Samosa. When you have made your dough, it is easiest if you divide the dough into 12 portions right away and roll these into balls. Unless you work amazingly quickly, it is also recommended that you keep your balls covered with a damp cloth as you work. I always like to do this in hot weather, anyway…

A Rolled out Circle of Dough
A Rolled out Circle of Dough

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

You can roll out all the balls first, and form the filled Samosas afterwards, or, as I prefer, you can roll, fill, wrap, and repeat with each ball in sequence. Either way, you should keep the stack of disks, or completed Samosas covered until ready to proceed to the next step.

Forming a Pocket for the Samosa Filling
Forming a Pocket for the Samosa Filling

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.

Filling the Samosa Pocket
Filling the Samosa Pocket

For filling, spoon about one-twelfth of your meat 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.

A Samosa Crimped Closed
A Samosa Crimped Closed

Finally, press the edges of the curved side together firmly and crimp the entire length once again with the tines of a fork.

Deep-Frying Samosas

Frying the Samosas
Frying the Samosas

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.

Serving and Storing Samosas

A Batch of Cooked Samosas
A Batch of Cooked Samosas

You can serve Samosas immediately while still piping hot but you can also store them in the fridge for several days and then either reheat for about 15 or 20 minutes in a 400-degree oven, or serve them at room temperature.

Many people like a little ‘extra’ with their Samosas, and Mint Chutney, or Mango Chutney, are both quite popular.  Yoghurt based sauces also work nicely, and something like a Raita with cucumber can be pleasing as a ‘cooldown’ especially if you use a particularly fiery spice blend in the filling. I like a good deal of heat in Samosas, so my dipping sauce (seen in the introductory picture) is a blend of Chili Paste and Tamarind Water.


Your Recipe Card:

Pulled Pork Samosas

These Pulled Pork Samosas are super-simple. A flour and water dough, a four-ingredient filling, and a folding technique easily mastered by first-timers.
Course: Appetizer, Snack
Cuisine: Indian
Keyword: Curry Paste, Onion, Pork, Snow Peas, Turnover
Servings: 12 Pieces
Author: John Thompson

Ingredients

  • Basic Dumpling Dough using 1 cup of flour *See Notes;
  • 2 cups Shredded Cooked Pork or Chicken if you prefer;
  • ½ cup frozen Peas;
  • ¼ cup Onion finely chopped;
  • 3-4 tbsp. Curry Paste of choice.
  • Extra flour for rolling

Instructions

  • Mix the shredded pork with the peas, onion, and curry paste and set aside.
  • Divide the prepared dough into twelve even portions and roll these into balls.
  • Roll a ball of dough out into a 5-inch circle, dusting with extra flour as needed.
  • Form a pocket for the filling by folding the circle over on itself to form a half-moon, then use the tines of a fork to crimp closed half the curved side where the folded parts meet.
  • Hold open the uncrimped section of the edge and spoon about one-twelfth of your eat mixture into the cavity, gently packing it down a little at a time into the corners and edges. Press the edges of the curve together firmly and crimp the entire length.
  • Set the complete Samosa aside under a cloth and repeat the process with the remaining balls of dough.
  • When ready too cook, 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.
  • Serve immediately, or refrigerate for later use.

Notes

A Recipe and Tutorial for making the dough can be found in the Post: Basic Dumpling Wrapper Dough

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