Air fryer keema samosas
Enjoy these keema samosas made with lamb or beef mince. They make a great dish to mark Eid, the Festival of Breaking the Fast following Ramadan
-
Prep:40 mins
Cook:35 mins
- Serves 12
- Easy
Nutrition per serving
-
kcal 208
-
fat 8g
-
saturates 3g
-
carbs 21g
-
sugars 0g
-
fibre 2g
-
protein 11g
-
salt 0.2g
Ingredients
- 250g plain flour
- ½ tsp ajwain seeds
- 1 tbsp vegetable oil
- 1 small Maris Piper potato (about 150g)
- 1 red onion
- 1½ tbsp vegetable oil
- 500g lamb or beef mince
- 1 tsp hot or mild chilli powder
- 1 tsp garam masala
- ½ tsp cumin seeds
- 75g frozen peas
- 1 tbsp plain flour
Method
Mix the flour and ajwain seeds with ¼ tsp fine sea salt in a bowl. Pour in the oil, then slowly add 150ml water until you have a soft dough. Cover and set aside (see tips below).
Cut the potato into ½cm cubes and finely chop the red onion. Heat 1 tbsp oil in a large non-stick pan over a medium heat and fry the onion for 5 mins until golden. Add the meat and cook until browned all over, about 8-10 mins. Mix in the potatoes and reduce the heat to low. Cover and cook for 10 mins until the potatoes are tender, then stir in the spices and peas, and season. Cook for 2-3 mins more.
Combine 1 tbsp flour and 1 tbsp water in a small bowl to create an edible glue. Roll the dough out until it’s as thin as possible (without tearing) and cut into roughly 6 x 24cm rectangles. Fold one of the bottom corners up to meet the edge, then repeat with the other bottom corner to make a cone shape. Fill the cone with a heaped tablespoon of the meat filling, then fold over twice more to enclose it. Seal tight using the glue. (See tips.)
Heat the air fryer to 180C. Brush the samosas with the remaining ½ tbsp oil and cook for 10-12 mins, flipping halfway, until evenly golden brown.
