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Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
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. This is your Fullblood Wagyu beef filling.
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.
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!
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