The Bangladeshi Kitchen

Beef Shingaras

Bangali Baburchi
1.5 hours
Prep: 45 minutes | Cook: 45 minutes | Servings: 4-6

While in India, the word for for savory fried dough with spicy filling (meat or vegetarian) is samosa, in Bangladesh we have two words – shingara if the dough is flaky and samosa if the dough is crispy. In Bangladesh, we will generally use meat (beef or chicken liver) as a main ingredient.

Ingredients

BEEF FILLING MIXTURE

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 3 cloves garlic, minced
  • 2 green chili peppers, chopped
  • 1 Tablespoon ground fresh ginger
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1 teaspoon garam masala
  • 2 Tablespoons fresh cilantro, chopped
  • 2 cups frozen cubed potatoes (hash brown style works well)
  • 1 cup frozen green peas
  • 1/3 cup water

PASTRY

2 sheets prepared pie crust circles

Steps

  1. Spray large non-stick skillet with cooking spray and brown ground beef with onions over medium heat approximately 5 minutes, until beef begins to brown.
  2. Add in chopped garlic and chili peppers and continue cooking for another 5 minutes or until beef is completely browned and onions are translucent and tender.
  3. Add in remaining spices and stir to combine.
  4. Stir in potatoes and green peas, carefully stirring to combine.
  5. Add in water, cover, and simmer over low heat for 5 minutes.
  6. Remove pan from heat and chill in the refrigerator for one hour until cool.
  7. Bring the prepared pie crust to room temperature according to package directions.
  8. Cut each circle into eighths pieces, just as you would slice a pie or cake.
  9. Place 1 Tablespoon of beef filling in the middle of each pastry slice, and then gather the corners at the top to make somewhat of a pyramid shape, sealing the sides with moistened fingers. (You can freeze the pastries for future use)
  10. Heat oil in a large, heavy saucepan over high heat. Fry samosas in small batches until golden brown, approximately 3 minutes.
  11. Drain and keep warm.
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