Samosas are a traditional Indian dish, which are pastry parcels with a spiced filling, fried in oil and enjoyed with various sauces. I made them by adding flavors from South Tyrol, such as cumin in the dough and Speck Alto Adige IGP in the filling, along with onions and curry. Practically a delightful mix of South Tyrolean and Indian aromas. As you know, I pair my beloved Speck with almost everything because, let’s face it, it easily pairs with other flavors and dishes of all kinds, from appetizers to desserts.
These samosas are extraordinarily delicious, spicy, and appetizing. Perfect as finger food to serve at a party or with an aperitif, they are excellent both hot and cold, and can be easily reheated without losing their fragrance.
- Difficulty: Medium
- Rest time: 1 Hour
- Preparation time: 50 Minutes
- Portions: 28 samosas
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1/2 cup extra virgin olive oil
- 2 teaspoons cumin seeds
- 1 teaspoon salt
- 2/3 cup water (indicative quantity)
- 1.5 lbs onions
- 2 cloves garlic
- 7 oz Speck Alto Adige IGP (slices 4-5 mm thick)
- 6 tablespoons vegetable oil
- 2 teaspoons curry
- 2 sprigs rosemary
- to taste chili pepper
- to taste salt
- to taste pepper
- 1 quart peanut oil
- to taste Speck Alto Adige IGP (sliced)
- to taste sauces
Steps
To prepare the samosas dough, place the flour and extra virgin olive oil in a bowl. Work everything with your fingertips until all the flour is moistened with the oil and the mixture is slightly crumbly. Add the cumin seeds and salt and mix again with your hands. Then add part of the water and start kneading everything, adding more water gradually, until you get a slightly soft dough. The dough should not be homogeneous, just knead it until there are no more visible traces of flour. Form a ball, cover with plastic wrap and let it rest at room temperature for about 1 hour.
Peel the onions and slice them thinly. Peel and slice the garlic. Set aside. Remove the rind from the slices of Speck Alto Adige IGP and cut them into strips.
Heat a pan with the vegetable oil and add the onions and garlic to sauté over high heat for a few minutes, stirring occasionally. Add the strips of Speck Alto Adige IGP, curry, rosemary, and chili pepper to taste and sauté for a few more minutes, stirring occasionally. Season with salt and pepper, lower the heat and let it cook with the lid on for about ten minutes, until the onions are softened. Remove from the heat and let cool completely.
When the dough has rested and the filling has cooled, divide the dough into pieces of about 2 oz each. Take the first piece of dough and cover the remaining dough so it doesn’t dry out. Roll out the dough piece on a work surface, without adding flour, until you get a fairly thin disc, about 6 inches in diameter. Cut the dough disc in half to get two half-moons.
Take the first half-moon, slightly wet the dough along the straight edge, then take one end and fold it towards the top center. Press lightly on the lower point formed to adhere the dough, preventing the filling from coming out during cooking. Then take the other end and fold it towards the center as well, slightly overlapping the previously folded dough. This way you will get a triangle. Make sure the two dough edges stick together by pressing along the two overlapping sides. Hold the triangle in one hand, with the opening facing up, as if holding an ice cream cone. Insert 2 teaspoons of onion and Speck filling inside, then close the cone at the top edge, pressing well along the edge to seal everything. Proceed in the same way for the remaining samosas.
Heat the oil in a large pot suitable for frying. When it reaches a temperature of about 330°F, fry your samosas, a few at a time, until golden brown. After removing them from the oil, place the samosas on paper towels to absorb excess oil. Serve accompanied by sauces of your choice and slices of Speck Alto Adige IGP.
