Remember that one time when I wrote about how Sean jokingly rates my meals?

Well, last night, guess who got a 10 out of 10?

But in all seriousness. For sers. I totally gave myself a ten, as did Sean, AND so did the two little biscuits who initially came to the table whining, “We’re not hungrrrrrry,” but then shoved five samosas in their faces.

Jerks.

You know how everyone thinks that meat on a stick is such a great idea (and by everyone, I  mean Cameron Diaz in “Something About Mary”)? Well, Sean and I decided last night screwmeatonastick. Meat in a pouch is the way to go for this family. Remember how much my little jerks loved fish in a pouch too?

I seriously cannot believe I’ve never made these before. I just cannot. I haven’t seen this happen in a while, but everyone was literally shoving these in their mouths.

I strongly encourage you to make these samosas. There is a bit of prep time involved, what with having to let the beef mixture cool a bit. But you can do that a day before, so quit yer bitchin’.

Once you’ve got the pouches assembled and ready to fry, it goes by really quickly. Trust me!

I bought a package of smaller wontons, which had about 48 total wontons. I made 24, refrigerated the rest of the 24 wontons wrappers in a ziploc bag and froze the remainder of the beef mixture for a repeat of this dinner next week. I love when that happens.

All 24 were gone. Gone I tell you!

Though these taste best served right away, I also think you could swing these for a buffet item if you’re having an Indian-food themed party. Room temperature is totally acceptable.

Also, remember how I have a shit ton of cardamom now? I added about a 1/2 teaspoon to the mixture of herbs because dammit, I’m going to use this cardamom.

I’ve given you a lot to remember. I’m done now. Just make these. I’d like to thank Sean for taking these images, following my orders “Don’t get my belly in the shots!” and for Lillian who came by to give a quick sniff and approved of what she smelled.

beef and vegetable samosas (page 54, Small Plates Appetizers as Meals)

filling

4 medium new potatoes, cut into 1/2-inch dice
1 tablespoon fennel seeds
1 tablespoon ground cumin
1/2 turmeric
1/2 teaspoon cardamom (optional- I just added this for fun)
1/4 cup vegetable oil
1 onion, chopped
1/4 serrano chile, cored and finely chopped *
1 piece (2 inches) fresh ginger, grated
3 large cloves garlic, minced
1/2 pound ground beef
2 cups peas
1 teaspoon kosher salt
1/4 teaspoon black pepper

wrappers

3 to 4 cups vegetable oil
1 package large wonton wrappers (5 x 5 inches)
1 egg, beaten

garnish

cilantro
1 bottle Major Grey’s mango chutney for dipping

Cook potatoes in salted water until barely tender, about 15 minutes. Drain and cool. Place in mixing bowl (I mashed mine up a bit more once cooked so they would fit into my smaller wontons better, but you don’t have to). In a heavy, dry skillet, heat the fennel seeds, cumin, and turmeric. Cook over medium heat for about 2 minutes, stirring often, until spices are darker in color and fragrant. Add oil, onion, chile, ginger, garlic, and beef. Cook over medium heat until beef is no longer pink. Stir in peas. Cook another minute; season with salt and pepper. Place mixture in bowl with potatoes; stir well and let cool. The recipe can be made a day ahead up to this point.

Place a wonton wrapper on a work surface and fill with filling. Fold over into a triangle and, using your finger, seal with beaten egg. Repeat until you have used all the wonton wrappers. Heat 2 inches of vegetable oil in deep saucepan or fryer. Fry the turnovers in hot oil for 2 – 4 minutes until golden brown. Remove with a slotted spoon to a plate lined with paper towels. Serve at once, with chutney if desired.

*You can add more serrano chile if a hotter filling is desired.