The Meat samosa is a Pakistani snack dish of all-purpose flour (locally known as maida) stuffed with various kinds of meat, vegetables and/or lentils. It is then deep fried in vegetable oil or ghee to a golden brown and served hot, usually with mint or coriander chutneys but it can also be made sweet. It is a dish that is popular all over India and Pakistan and is a great example of how cross-cultural influences can shape a cuisine.
The samosa filling can be made a couple of days ahead of time and kept in the fridge until ready to use. The samosa pastry can be made the day you plan to make your samosas or even earlier, as it does not take long to prepare.
Once the samosa is filled and sealed, it is best to fry them right away. They do not reheat well and tend to lose their crispiness over time. They can be cooled completely, then fried again from frozen if you wish.
If you want to keep the samosas for a longer period of time, then they can be frozen. Make sure that the samosas are neatly placed in a ziplock bag, with a slight gap between each one, so they do not stick together. This way, you can remove as many samosas as you need from the freezer at a time. To re-fry, simply place them in the same way that you would do for fresh samosas, and they will come out perfectly. سمبوسة لحم