Main
Mozambican chamussas (meat samosas)
- Preparation time
- 55 min
- Servings
- serves 4 (~16 pieces)
Ingredients
- Onion — to buy1
- Olive oil — to buy2 tbsp
- Ground beef — to buy400 g
- Curry powder — to buy1 tbsp
- Chili pepper — to buy1
- Salt — to buy1 tsp
- Pepper — to buy1/2 tsp
- Phyllo dough — to buy8 feuilles
- Neutral oil — to buy500 ml (for frying)
Preparation
Cook the sliced onion in a little oil for 5 minutes, add the ground beef and brown it, breaking it up with a spoon.
Add the curry powder and chilli, season with salt and pepper and cook for 8-10 minutes over medium heat until the meat is fully cooked and the mixture is almost dry: a filling that is too wet would make the filo pastry soggy.
Let the filling cool completely before using it.
Cut the filo sheets into long strips about 8 cm wide.
Place a spoonful of filling at one end, fold into a triangle from top to bottom all the way down the strip, pressing firmly at each fold.
Brush the last fold with a little water to seal the tip well.
Heat the frying oil to 175°C and fry the chamussas for 3-4 minutes, until nicely crisp.
Drain on paper towel and serve hot.