Foodies of SA: Feed-A-Family Bread Pocket
Christmas Day leftovers... The easiest and quickest bread pockets you'll ever make at home.
INGREDIENTS
- 1 tbsp oil
- 200g beef mince
- ½ tsp salt
- 2 tbsp Rajah Flavourful & Mild Curry Powder
- 1 large onion, finely chopped
- ¾ cup frozen peas, steamed
- 5 tbsp chopped fresh coriander
- 25 slices white bread
- 3 eggs, beaten
- Oil, for frying
Serving suggestion:
- Chutney
- Coriander sprigs
- Red chilies (optional)
METHOD
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Add 1 tbsp of oil to a pan and bring it to medium heat. Cook the mince with the salt and the Rajah Flavourful & Mild Curry Powder until all of the water is gone. Remove from the heat.
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Wrap the onions in a clean tea towel and squeeze to remove excess moisture. Once most of the water is gone, add it to the mince mixture along with the peas and coriander.
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Remove the crusts from the bread creating a square shape. Place the crusts in a food processor or blender and pulse until you have coarse crumbs. Pour the crumbs out into a dry pan over medium-low heat and stir continuously until toasted.
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Use a rolling pin to roll out each crustless bread slice. Wet fingers with water and brush over the edges of the bread slices.
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Place a tablespoon of mince filling into the middle of each slice of bread and fold the bread diagonally over itself, corner to corner. Press down the edges to seal, making a samoosa-type triangle. *Chef’s Tip: try not to overfill the bread pockets.
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Dip each triangle in the beaten egg, followed by the homemade breadcrumbs.
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Heat the oil in a deep saucepan over high heat. Add the samoosas and fry until golden on both sides, about 3 minutes. Transfer to some paper towel to absorb excess oil.
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On a large serving platter, arrange the mince samoosas and scatter fresh coriander and red chilies over the top, serve with chutney and ENJOY!
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