Hungarian-style Samosa

Ingredients

While the original Indian samosa is typically filled with spiced potatoes and peas, this Hungarian adaptation incorporates a filling of ground meat, onions, and paprika. The pastry is also slightly different, with a flakier texture and a touch of paprika for added flavor. We alse have the original recipe for Samosa, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 garlic clove, minced 1 garlic clove, minced
• 250g ground meat (beef or pork) 250g ground meat (beef or pork)
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• Salt and pepper, to taste Salt and pepper, to taste
• Oil, for frying Oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the flour, salt, and paprika. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the ground meat to the pan and cook until browned. Stir in the paprika, caraway seeds, salt, and pepper. Remove from heat and let the filling cool.
4. 4.
   Divide the dough into small balls and roll each ball into a thin circle.
5. 5.
   Place a spoonful of the meat filling in the center of each dough circle. Fold the dough over the filling to form a triangle and seal the edges by pressing with a fork.
6. 6.
   Heat oil in a deep pan or fryer. Fry the samosas until golden brown and crispy. Remove from the oil and drain on a paper towel.

Treat your ingredients with care...

• Paprika — Hungarian paprika is known for its vibrant color and rich flavor. Use a high-quality Hungarian paprika for the best results.
• Caraway seeds — Caraway seeds add a distinct flavor to the filling. If you can't find caraway seeds, you can substitute with cumin seeds.

Tips & Tricks

• To achieve a flaky pastry, make sure the dough is well-rested before rolling it out.
• Adjust the amount of paprika and caraway seeds according to your taste preferences.
• Serve the samosas hot with a side of sour cream or yogurt for a Hungarian twist.

Serving advice

Serve the Hungarian-style samosas as an appetizer or a main course. Accompany them with a fresh green salad or pickled vegetables for a complete meal.

Presentation advice

Arrange the samosas on a platter and garnish with a sprinkle of paprika and fresh parsley. Serve them with a dollop of sour cream or yogurt on the side for dipping.