Now this is totally a Korean/Pakistani fusion recipe. I decided to make this Korean hoisin beef filling and place it into a samosa and the result was fantastic! A new twist to the regular schmegular Pakistani samosas. I mean, nothing against the regular potato or beef samosas but sometimes you want a little something different and these are sure to please.

Ingredients:

• 1 tbsp oil
• 1 tbsp minced garlic
• 1 tbsp pureed ginger
• 1 cup grated carrots
• 1 cup diced red onions
• 1 tsp browning seasoning sauce
• 1 cup arugula
• 1/2 tsp accent seasoning
• 1/4 cup chopped cilantro
• 1 bunch of chopped green onions
• 1/4 cup frozen peas
• 1 pack of 10 frozen empanada dough
• enough oil to fry samosas in

Sauce Ingredients:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp Thai chili garlic sauce
• 2 tbsp Asian zing Buffalo Wild Wings sauce
• 1 tbsp chili onion crunch (Trader Joe’s)
• 1 tbsp chili garlic sauce
• 1 tbsp hoisin
• 1 tbsp oyster sauce
• 1 tbsp hot chicken flavor buldak sauce (can substitute with sriracha)
• 2 tsp sesame oil

Directions:

1. In a bowl make the sauce by adding all the ingredients and mixing well.
2. In a large sauté pan add 1 tbsp oil with some ginger, garlic and sauté for 30 seconds.
3. Add carrots, onions and sauté until softened and translucent.
4. Add 2 tbsp of the sauce mixture that was made earlier into the veggies and mix.
5. Add 1 lb ground beef to the pot and mix well. Add the rest of the sauce, and mix well. Cook until the beef is browned.
6. Add 1 tsp browning seasoning sauce, 1 cup of torn arugula, accent seasoning.
7. Cook well until meat is more of the drier side. (If it’s too wet it wont hold up well in the samosa)
8. Add in cilantro, green onions, peas and mix well. Cook until the peas are defrosted (about 2 minutes)
9. To make samosas, open empanada dough pack, and cut in half.
10. Peel the dough to separate into 20 semi circles.
11. Take one semi circle empanada dough, put some water on the straight edge and form into a cone. Make sure to close the seam well (Shown in the video)
12. Place some filling into the cone, place some water along the edge and fold closed. Press really well and seal so the samosa doesn’t open up while frying.
13. Heat oil on medium heat (roughly around 250-300 degrees) and fry up the samosas until golden brown. (Don’t have the oil too hot or else it’ll burn on the outside but stay raw on the inside, start on a lower heat and then slowly bring up the heat to 350 degrees Fahrenheit.
14. Place samosas on a paper towel lined place to catch any excess oil and enjoy hot!