SAMOSSA-STYLE TOURTIÈRE
Output: 30 small samossas
Preparation time : 15 minutes - Cooking time : 30 minutes
INGREDIENTS
- 1 onion, thinly sliced
- 15 ml (1 tablespoon) olive oil
- 3 garlic cloves, minced
- 15 ml (1 tbsp.) nutmeg
- 15 ml (1 tbsp) ginger, powdered
- 3 ml (1/2 tsp.) cloves, powdered
- 15 ml (1 tbsp.) cinnamon powder
- 200 gr (7 oz) ground beef
- 200 g (7 oz.) Québec ground pork
- 2 carrots, finely diced, blanched
- 100 gr (3 1⁄2 oz) peas, blanched
- 125 ml (1/2 cup) red wine
- salt and pepper to taste
- 10 sheets imperial roll dough (20x20)
- 60 ml (1/4 cup) water
- 60 ml (1/4 cup) flour
Preparation
- In a hot nonstick skillet over medium heat, sweat the onion in the olive oil. Add the garlic and spices and brown for 1 minute over high heat. Set aside in a bowl.
- In the same hot pan, brown the meat over high heat for 5 minutes.
- Then add the reserved carrots, peas and onions.
- Deglaze with the red wine and cook until the wine is completely reduced. Season with salt and pepper and leave to cool.
- Preheat the oil in the deep fryer.
- On the work surface, cut each sheet of egg roll dough into 3 equal strips.
- Place 15 ml (1 tbsp) of filling on each strip of dough, 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.
- Deep-fry and drain on paper towels before serving hot.
