Food & Wine

Deakin Estate, passionate about food as much as wine, has collected recipes kindly sent to us by friends who have perfected their own food matches for our wine. Do you have an idea for matching food to one of our wines? Upload a recipe and share with everyone else.
Pinot Noir

Beef Samosa


INGREDIENTS

2 teaspoons vegetable oil
1 small brown onion, finely chopped
1 garlic clove, chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
200g beef mince
1 cup beef stock
1/2 teaspoon garam masala
1/2 cup frozen peas
2 sheets frozen puff pastry, thawed
METHOD

Step 1
Heat oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion is softened. Add cumin and coriander. Cook for 30 seconds or until aromatic. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add stock. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes or until stock is absorbed. Add garam masala and peas. Cook for 1 minute or until peas are heated through. Season with salt. Remove from heat. Allow to cool.

Step 2
Line a large baking tray with baking paper. Using a 12cm round pastry cutter, cut 8 rounds from the pastry. Cut each circle in half. Fold over and pinch together the straight edge of one pastry half to make a cone shape. Spoon 2 heaped teaspoons of mince mixture into cone. Pinch top together to enclose filling. Place on prepared tray. Repeat with remaining pastry halves and mince mixture.

Step 3
Preheat oven to 220°C. Bake samosas for 20 minutes or until golden and puffed. Serve with raita (see related recipe).



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