You are looking for a kenyan wagyu beef samosas recipe that is delicious? How to prepare it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious kenyan wagyu beef samosas should had aroma and taste that can provoke everyone’s taste.
There are many little things that can affect the taste quality of kenyan wagyu beef samosas, start from the type of ingredients, next selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare kenyan wagyu beef samosas delicious as long as you know the trick and how to make this dish you can become treat special.
Ingredients and seasonings must exist for make
- Take 1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
- Take 2 TBSP Grapeseed Oil
- Prepare 3 TSP Garlic (chopped)
- Prepare 3 TSP Ginger Root (chopped)
- Prepare 1 Green Jalapeño (minced)
- Use 1 Red Jalapeño (optional ingredient) (minced)
- Use 1 CUP Frozen Green Peas
- Prepare 1 CUP Yellow Potatoes (small diced)
- Prepare 1 TBSP Ground Coriander
- Take 2 TSP Kosher Salt
- Prepare 1 Medium Yellow Onion (small diced)
- Take 1 Bunch Cilantro Leaves (chopped)
- Take 2 TBSP Lemon Juice
- Prepare Pastry Dough
- Take 3 CUP All-purpose Flour
- Prepare 9 OZ Cold Water
- Use 1 TBSP Grapeseed Oil
- Take 1 TSP Kosher Salt
- Use frying
- Take 4 CUP Grapeseed Oil
Once it dries up, stir and season with some salt. Let the water dry down but not too dry that it ends up gritty. Ensure the meat still has some moisture in it. Stir in soy sauce, brown sugar, and red pepper.
How to make Kenyan Wagyu Beef Samosas:
- PREPARING THE FILLING Heat grapeseed oil in a pan, and add the Fullblood Wagyu ground beef. Use a wooden spoon to break it apart, and let the beef cook until it has browned.Add the diced onion, and cook until translucent. Add the diced potatoes, chopped garlic, chopped ginger root, minced jalapeños, ground coriander, and 2 teaspoons of kosher salt.Stir, and cook for 5 minutes.Turn off the heat, and add the chopped cilantro, frozen peas, and lemon juice. Let it cool, and set aside.
- PREPARING THE PASTRY DOUGH In a bowl, combine the all-purpose flour, kosher salt, grapeseed oil, and cold water.Knead for 6 minutes.Brush the surface of the dough with oil. Then, cover it with plastic wrap.Let the dough rest for 30 minutes.Roll the dough out into a 10-inch-long log, and cut into ten equal pieces. On a well floured surface, roll out each piece of dough into an 8 inch (diameter) circle.
- Working with one circle at a time, cut the circle into quarters (resulting in four triangular shapes).With the rounded side of the triangle closest to you, fold the left angle in to start to form a cone.Spread a little bit of water on that fold. Then, fold the right corner over to form the cone
- PREPARING THE KENYAN SAMOSAS Fill each cone with 3 tablespoons of the Fullblood Wagyu beef filling.Fold the top of the dough over the filling, and seal It with a little water, resulting in a filled triangle.As you fill the samosas, place them on a cookie sheet that is lined with parchment paper. Note: The samosas can be refrigerated up to one day or frozen for up to a year before frying/cooking.
- FINAL STEPS Heat 4 cups of grapeseed oil to 360°F in a Dutch oven, heavy-bottom pan, or deep fryer.Fry 4 samosas at a time for 3-4 minutes or until golden brown (turning them over as they brown).Drain the fried samosas onto paper towels.Serve the Kenyan Fullblood Wagyu beef samosas warm with lime wedges, and enjoy!
- Done and ready to serve!
East Africans usually eat three meals per day, but they snack all day long. A snack might be a piece of chapati, roasted or fried plantains, or samosas. In the cities, these and other snack foods are sold on the street. You are wrong, maffe tiga ountu (peanut butter stew with meatballs is best). And then with Senegalese pastels and amazing bissap (hibiscus juice) and some Kenyan samosa.
how is this? Easy isn’t it? That’s the prepare kenyan wagyu beef samosas that you practice at home. Good luck!