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.

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

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. 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.

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

Add in remaining spices and stir to combine.

2 cups frozen cubed potatoes (hash brown style works well)
1 cup frozen green peas
1/3 cup water

Stir in potatoes and green peas, carefully stirring to combine. Add in water, cover, and simmer over low heat for 5 minutes. Remove pan from heat and chill in the refrigerator for one hour until cool.

PASTRY

2 sheets prepared pie crust circles

Bring the prepared pie crust to room temperature according to package directions. Cut each circle into eighths pieces, just as you would slice a pie or cake. 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)

FRYING

Heat oil in a large, heavy saucepan over high heat. Fry samosas in small batches until golden brown, approximately 3 minutes. Drain and keep warm.