These open samosas tuck spiced ground beef into crisp mini phyllo cups, finished with fresh cilantro and tangy tamarind-date chutney. A lighter, bite-sized twist on the classic samosa, they’re perfect as elegant party appetizers.
5-6 servings.
Ingredients
2 tablespoons oil
½ kg ground beef (wash the beef so it does not clump up when cooking)
½ a large onion finely chopped
1 tablespoon garlic paste
1 tablespoon ginger paste
2 finely chopped Thai chillies (optional)
2 teaspoons whole cumin seeds
A few swirls of freshly ground black pepper
¼ teaspoon each of turmeric, cumin powder, and coriander powder
Salt to taste
Some chopped up cilantro for garnish
Tamarind and date chutney
Athen’s brand mini phyllo shells
Directions
- Heat oil and sizzle the whole cumin seeds.
- Add onions.
- When onions soften, add the ground beef, and then slowly add all the other ingredients.
- Cook on medium heat till the meat is cooked. After it is cooked, drain the meat in a colander to remove the excess grease. Press it down gently with a spoon to get rid of as much grease as you can.
- When ready to serve, fill the mini phyllo shells with the minced beef mixture, top it with the chopped cilantro and then a small dollop of the tamarind and date chutney.
