Beef Samosa-Style Pockets
with Mango Chutney and Fresh Salad
Earthy and spice-filled Indian flavours come alive in this recipe! This meal is inspired by samosas, the popular Indian street snack. Ground beef is cooked with a fragrant spice mix, peas and potatoes, then gets tucked inside a pizza dough pocket and baked until steaming and crispy.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
340 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
100 g
Red Potato
1 unit(s)
Tomato
1 unit(s)
Yellow Onion
56 g
Spring Mix
56 g
Green Peas
4 tbsp
Mango Chutney
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
1 tbsp
Indian Spice Mix
(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Beef Stock Powder
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Wheat)
Not included in your delivery
2.33 tbsp
Oil*
2 tbsp
All-Purpose Flour*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Sprinkle both sides of dough with flour.
- With floured hands, divide dough into 2 equal pieces (4 pieces for 4 ppl) on a well-floured surface.
- Stretch each piece of dough into a 5x8-inch round or oval shape.
- Set aside to rest on a parchment-lined baking sheet, 8-10 min. (NOTE: For 4 ppl, use 2 baking sheets.)
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
- Cut potatoes into 1/4-inch pieces.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, onions and potatoes.
- Cook, stirring often, until potatoes are golden-brown and start to soften, 3-4 min.
- Add beef and peas. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add Indian Spice Mix, stock powder, 1/4 cup (1/2 cup) water and 1 tbsp (2 tbsp) mango chutney. Cook, stirring often, until fragrant, 30 sec.
- With floured hands, stretch pieces of dough again into large oval shapes. (NOTE: Dough should now hold its shape.)
- Divide beef mixture and spread across bottom half of each dough oval.
- Fold top half of dough oval over filling, then crimp edges to seal.
- Brush 1 tsp oil over each pocket.
- Using a knife, make one small slit in tops of each pocket.
- Bake pockets in the middle of the oven until golden-brown, 14-18 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)
- While pockets bake, cut tomato into 1/2-inch pieces.
- Add vinegar, 1 tsp (2 tsp) mango chutney and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.
- Once samosa-style pockets are cooked, remove from the oven and let cool, 3-4 min.
- Add tomatoes and spring mix to the large bowl with dressing. Toss to combine.
- Divide fresh salad and pockets between plates.
- Serve remaining mango chutney alongside for dipping.