Baked Pork Samosas #shorts #youtubeshorts #cooking #recipe #

By Bruno Albouze · 45 min

Ingredients

Instructions

1. Scrub the carrots, peel them, trim both ends and shred them.
2. Melt the duck fat in a sauté pan, add the shredded carrot and grated ginger, and cook over medium heat for 5 minutes, stirring now and then.
3. Add the carrot juice and cook over medium heat for 10 minutes, until most of the liquid has evaporated.
4. Add the pork scraps, red onion spread and sauce.
5. Cook over low heat for 10 to 15 minutes to confit slowly. Turn off the heat and let the filling cool.
6. Brush each brick pastry with melted duck fat. Fold the two corners in to form a narrow rectangle.
7. Scoop out about 60 to 70 g of filling. Square it off, fold the bottom over, then fold the triangle right, then the triangle left.
8. Brush with more beaten egg white, then make the final fold and press to seal. Repeat with the rest.
9. Freeze the uncooked samosas on a parchment-lined tray for 3 to 4 hours until rock solid, then bag or vacuum-seal them. Keep up to 6 months.
10. To cook, fry from frozen in medium-hot oil for a minute or two longer than fresh samosas.
11. Alternatively, sear in medium heat with a good amount of duck fat, clarified butter or oil for about 4 minutes per side, then bake in a fan oven at 180°C/350°F for about 8 minutes.

Summarized from Bruno Albouze's video. Watch it for the details.

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