There’s nothing we love more than gobbling up a plateful of traditional samoosas, so we made these beefy baked samoosas to enjoy anytime at home!

MAKES 4 // COOKING TIME 40 min

INGREDIENTS
1 onion, diced
1 tbsp canola oil
1 garlic clove, grated
2 cm ginger, grated
1 red chilli (optional)
2 tbsp garam masala
2 carrots, grated
500 g lean beef mince
1 tin tomato puree
1 cup frozen peas
400 g phyllo pastry
½ cup butter or ghee

METHOD
1. Preheat the oven to 200°C.
2. Start the filling by sautéing the onion in the oil for 5 minutes. Add the garlic, ginger, chilli and spices, and sauté for a further 3 minutes until fragrant. Add the carrots, followed by the mince. Cook until well browned, then add the tomato puree. Allow the filling to cook for another 5 minutes before adding the peas. The mixture should be more or less dry.
3. Prepare and fold the samoosas using the illustration for reference.
4. Place on a baking tray and bake the samoosas for 20 minutes until golden brown and crispy.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

Breyani is another Cape Malay classic that packs all the flavour!

The post Try these giant beefy baked samoosas at home appeared first on MyKitchen.

With winter on its way, it’s time to get back into delicious comfort dishes. What better way to start than with a hearty corned beef lasagne?

SERVES 6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the filling
Vegetable oil, to fry
1 onion, diced
2 carrots, grated
2 cloves garlic, crushed
2 tsp mixed herbs
2 tsp sugar
1 tsp salt
1 tsp pepper
1 tsp paprika
1½ tins corned beef, finely chopped
2 tins chopped tomatoes
For the white sauce
1½ cups milk
3 tbsp butter
3 tbsp flour
1 tsp salt
To assemble
250 g lasagne, cooked
100 g Cheddar, grated

METHOD
For the filling
1. Heat a little oil in a large pot and fry the onion. Add the carrots, garlic, herbs, sugar, salt, pepper and paprika. Cook over medium heat for 5 minutes.
2. Add the corned beef, turn up the heat and fry for 3 minutes.
3. Add the tomatoes and ½ cup water. Simmer for 10 minutes.
For the white sauce
1. Heat the milk in a pot.
2. Melt the butter in a separate pot. Whisk in the flour and salt.
3. Slowly add milk, whisking. Cook until the sauce thickens.
To assemble
1. Preheat oven to 180°C.
2. Place a layer of beef at the bottom of your oven dish. Cover with a layer of lasagne. Repeat until the beef is finished.
3. Pour the white sauce over the top and sprinkle with Cheddar.
4. Bake for 30–40 minutes, until golden brown on the edges.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Corned beef lasagne appeared first on MyKitchen.