CRISPY SAMOSSA WITH DIAVOLITTO MEAT DEMI GLACE
Output: 12 - Preparation time: 20 minutes - Cooking time: 4 minutes
Ingredients
- 30 ml (2 tablespoons) canola oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 30ml (2 tablespoons) red wine
- 200 gr (8 oz) shredded braised beef
- 4 sheets imperial roll dough
- 15ml (1 tbsp) all-purpose flour, diluted in 15ml (1 tbsp) water
- Salt and pepper to taste
- Half coffee meat glaze
- 500 ml (2 cups) veal stock
- 30 ml (2 tbsp.) fig jam
- 1 Nespresso Diavolitto coffee capsule
Preparation
- In a hot non-stick frying pan, over medium heat, sweat the onion in the oil.
- Add the garlic and sugar and brown for 2 minutes over high heat.
- Deglaze with the wine. Reserve in a bowl.
- Add the shredded meat to the bowl and mix.
- Preheat fryer oil to 190°C (375°F).
- On the work surface, cut each sheet of egg roll dough into 3 equal strips.
- On each strip of dough, place 15 ml (1 tbsp) of filling at the end of your side, and fold the dough into a triangle, repeating until you reach the end of the strip.
- Mix the flour and water in a bowl and apply to the edges of the dough to help them stick together.
- Fry the samossas in the deep fryer for a few minutes, or until golden and crisp. Drain on paper towels before serving hot.
- In a saucepan, reduce the veal stock by half to a syrupy liquid. Add the fig jam, salt and pepper.
- Remove from heat and add a shot of Diavolitto coffee. Stir and serve with crispy samossas.
