Sambosa Recipe

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Recipe Sambosa

• Making All Parts of Sambosa
•  
• Sweet Chili Sauce:
• Cut away theroot of chillies and and finely chop garlic.
• Share chillies into smaller pieces.
• Blend the chillies and garlic cloves with a hand blender or food processor.
• Blend until chilli become bite-sized pieces.
• Melt the butter in a saucepan and pour the chili mix and fry on medium heat for about 3 minutes.
• Stir so that it does not burn.
• Have the sugar and salt in saucepan.
• Stir cold water with corn starch (it is important that it is cold so it does not clump) and strum the water and white wine vinegar.
• Let everything popple during stirring for about 10 minutes.
• Let the chopped coriander follow down the swett chili sauce. O.B.S. The advantage to boil the sweet chili sauce is that you make it so sweet and strong as you please
•  
• Roast Peppers:
• Preheat the oven to 250 ° C.
• Share and seed the peppers.
• Put them in an ovenproof dish.
• They should be almost completely black on the skin side - Then it should be removed.
• Let them cool down in a bowl covered with plastic wrap for about 10 minutes and then remove skins.
•  
• Toast Tomatoes:
• Preheat the oven to 225 ° C.
• Cut the tomatoes into cloves.
• Cut the garlic cloves into pieces.
• Put the tomatoes in a small ovenproof dish.
• Sprinkle with garlic, fresh rosemary leaves, salt, sugar and black pepper.
• Drizzle with olive oil.
• Put them in the middle of the oven for 15-20 minutes.
•  
• Pesto:
• Peel and split the garlic cloves.
• Blend the basil, pine nuts, garlic and olive oil with a hand blender or in a food processor.
• Blend until paste forms. Stop often to push down the basilica.
• Add the Parmesan cheese and season with salt, pepper and blend until smooth.
•  
• Prepare the Filling:
• Chop the roasted peppers and roasted tomatoes.
• Peel and chop the onion.
• Rinse the lenses with cold water in a dense sieve.
• Let them drain thoroughly.
• Fry the onion in the butter a few minutes.
• Mix with lentils, cinnamon and gurkmejram.
• Lastly finish with water, veal stock, salt and freshly ground black pepper and simmer for 10-12 minutes, until all the liquid boils away.
• Fry the mince and onion in butter in a frying pan.
• Add the cinnamon, gurkmejram, chili flakes, smoked paprika and tomato paste.
• Season with salt and freshly ground pepper.
• fry filling a few minutes during stirring.
• Add the veal stock, red wine, roasted peppers - tomatoes and cooked lentils.
• Let cook a few minutes until the liquid is boiling up. It should not be runny.
• Let the filling cool slightly.
• Heat the oil in a 180 ° C, please use the meat thermometer.
• If you use pot be sure to have the fan turned off and have a pot lid handy if the oil could catch fire.
• NEVER pour water over burning oil!
• Cut each tortilla bread in half to create a half moon.
• Distribute the first pesto.
• Take one of the bottom corners, and fold the dough up diagonally to form a triangle.
• Then take the opposite corner and fold up to where you first began to build the whole triangle.
• This will create a cone. Using a spoon to fill with minced meat and lenses filling.
• Brush a little of the beaten egg and saffron (glue) where the pieces overlap and gently press the pieces together and pinch the edges together so that the filling does not flow out.
• Let Sambusen some rest so that the "glue" sets itself before it is time for frying.
• Fry every piece Sambosa 3-4 minutes or until it gets golden brown and crispy.
• Use stainless steel slotted spoon to lift in and out.
• Drain on paper towels.
• Let cool slightly before serving.
• Serve with homemade sweet chilli sauce.

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