Mamosa Magic: South African Savoury Pastries

Mamosa Magic South African Savoury Pastries

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Preparation time:01 Hrs

Cooking time:30 Mins

Servings:24 Mamosas

Ingredients:

• 2 cups (250g) all-purpose flour, plus extra for dusting
• 1 teaspoon (5g) salt
• 1/2 cup (113g) cold unsalted butter, cubed
• 1/2 cup (120ml) ice water
• 1 large egg, beaten (for egg wash)
• 1 tablespoon (15ml) vegetable oil
• 1 medium onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 pound (450g) ground beef (or substitute with 1 cup cooked green lentils for a vegetarian option)
• 1 teaspoon (5ml) curry powder (mild or medium, depending on preference)
• 1/2 teaspoon (2.5ml) turmeric
• 1/4 teaspoon (1.25ml) cayenne pepper (optional, for heat)
• 1/2 cup (120ml) beef broth (or vegetable broth)
• 1/4 cup (60ml) chopped fresh cilantro (coriander)
• Salt and freshly ground black pepper, to taste
• Vegetable Oil (for frying)
• Or Baking paper (for baking)

Instructions:

• Prepare the Pastry: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms. Wrap dough in plastic wrap and chill for at least 30 minutes.
• Make the Filling: Heat oil in a large skillet. Sauté onion and garlic until softened. Add ground beef (or lentils) and cook until browned. Drain off any excess grease.
• Spice it Up: Stir in curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute to release the aromas.
• Simmer the Filling: Add beef broth, cilantro, salt, and pepper. Bring to a simmer, then reduce heat and cook until the liquid is absorbed and the filling is thickened. Let cool completely.
• Assemble the Mamosas: Roll out the chilled pastry dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a pastry cutter or knife (about 3-inch diameter).
• Fill and Seal: Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
• Egg Wash (if baking): Brush the mamosas with beaten egg wash for a golden-brown crust.
• Bake/Fry: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown. Alternatively, deep-fry in hot oil until golden brown.
• Cool and Serve: Remove from oven or oil and drain on a wire rack. Serve warm.

Nutrition Facts

Calories	180 calories
Fat	10g
Fiber	1g

Recipe Info

Category	Appetizer, Snack
Cuisine	South African

Alright, let's get cooking, shall we? ever had one of those days where you just fancy something a bit different, a bit.

.. worldly? i had that exact feeling last week, and honestly, that's how this mamosa magic: south african savoury pastries recipe was born.

Quick Bite of South Africa

What are Mamosas, you ask? Think South African empanadas, little pockets of flavour that are seriously addictive. These golden pastries are packed with a spiced, savoury filling – usually ground beef, but you can totally go veggie!

A Taste of Tradition

Mamosas are a much-loved snack in south africa. think of them as a posh cousin to the humble samosa. they’re perfect for parties, picnics, or just a cheeky afternoon treat.

It may take around 1 hour 30 minutes to create approximately 24 mamosas, and the level is medium difficulty.

Why You'll Love Them

The best thing about this recipe? it's all about layers of flavour. the pastry is flaky and buttery, while the filling is rich and aromatic.

If you are looking for new pork meals or pork dinners , pork chops and rice could be a good choice, but mamosas can also be your perfect dish.

This is not a smothered pork chops recipe , but could be your perfect dish. trust me, once you try one, you won't be able to stop! my friend sarah calls them "flavour bombs," and she's not wrong! plus, they're surprisingly easy to make.

You can even cheat and use pre-made puff pastry. no judgement here! let's get into the ingredients...

Okay, let's dive into what you'll need to whip up these amazing Mamosa Magic: South African Savoury Pastries! Honestly, you probably have half this stuff in your cupboard already.

Ingredients & Equipment: Get Ready to Roll!

So, let's talk ingredients. Don't worry, it's not rocket science. We're aiming for delicious, not perfection, right? This is my take on the ingredients and tools you will need.

Main Ingredients: The Building Blocks

Here's what you need to create these gorgeous pastries! We will start with the pastry itself and then the glorious filling.

For that Flaky Pastry:

• All-purpose flour: 2 cups (250g) , plus extra for dusting. Go for a decent brand; it does make a difference in texture.
• Salt: 1 teaspoon (5g) . Just your regular table salt is fine.
• Cold Unsalted Butter: 1/2 cup (113g) , cubed. This is crucial! Keep it ice cold for the flakiest result. Seriously, put it in the freezer for 10- 15 minutes before using.
• Ice water: 1/2 cup (120ml) . Again, ice cold is key!
• Egg Wash: 1 large egg , beaten. Gives a lovely golden shine!

For the Savory Filling:

• Vegetable oil: 1 tablespoon (15ml) . Anything neutral works here - sunflower, rapeseed, you name it.
• Onion: 1 medium , finely chopped (about 1 cup). Brown or white, whichever you have lurking in the fridge.
• Garlic: 2 cloves , minced. Fresh is always best, but jarred works in a pinch.
• Ground beef: 1 pound (450g) . Look for lean ground beef. OR, go veggie! Use 1 cup of cooked green lentils. Smothered pork chops recipe this is not; however, lentils can be a game-changer!
• Curry Powder: 1 teaspoon (5ml) . Mild or medium depending on your spice tolerance. Adds that lovely South African flavour.
• Turmeric: 1/2 teaspoon (2.5ml) . Adds a subtle earthy flavour and a beautiful colour.
• Cayenne pepper: 1/4 teaspoon (1.25ml) (optional). For a bit of pork dinners heat! Omit if you are spice adverse.
• Beef broth: 1/2 cup (120ml) . Adds moisture and flavour to the filling.
• Fresh cilantro: 1/4 cup (60ml) , chopped. Adds a fresh, vibrant note. If you are not a fan of cilantro, substitute with parsley.
• Salt and Pepper: To taste. Season generously!

Seasoning Notes: Spice Up Your Life!

Let's talk about flavor! These mamosas aren't just about ground beef or lentils. It is about that amazing spice blend.

• Curry Powder Power: The curry powder is the backbone of the flavor. Experiment! Don't be afraid to try different blends.
• Aromatics are Key: Garlic and onion are your friends! Sauté them until soft and fragrant to build a delicious base.
• Spice Substitutions: No curry powder? A mix of cumin, coriander, and a touch of chili powder will work.

Equipment Needed: Keep it Simple

You really don't need fancy equipment for this. It's all about the hands-on experience!

• Large Mixing Bowl: For the pastry dough.
• Rolling Pin: Pork chop dinner without the chop. Smothered pork or not, get that dough nice and thin!
• Pastry Cutter or Knife: For cutting out the circles. A glass works in a pinch.
• Large Skillet or Frying Pan: For cooking the filling.
• Baking Sheet: Pork chop recipes baked or fried, this is essential if you're baking your Mamosas.
• Wire Rack: To drain the fried Mamosas.
• Alternatives: Don't have a rolling pin? A wine bottle works! No pastry cutter? A drinking glass is perfect.

I once tried to make these smothered pork chops and rice in my student days with a rolling pin and i used a beer bottle.

The important thing is to have fun and not be afraid to make a mess! i once tried adding some queso cheddar to the filling and it was honestly awful.

Learn from my mistakes!

So there you have it! Gather your ingredients, grab your equipment, and get ready to create some Mamosa magic! Let's go!

Okay, here's a section on cooking these amazing Mamosa Magic: South African Savoury Pastries . It's all about getting that perfect golden bite! I've shared a few kitchen stories and tips, hope you enjoy them!

Mamosa Method: Bake 'em or Fry 'em?

Honestly, baking is less messy, but frying... oh my gosh, that crispy, golden crust! either way, these pork dinners ...wait, not pork, beef mamosas, are going to be the star of the show.

I once tried to rush the frying and ended up with some seriously uneven colour. lesson learned! let's dive in, shall we?

Prep Steps: Getting Sorted

First things first, mise en place – fancy french for "everything in its place". chop your onions, mince your garlic.

For the pastry, make sure your butter is properly chilled. this makes it easier to work with and gives a flakier result.

It's worth the effort! if you're short on time, and, honestly, who isn't? – pre-made puff pastry is your new best mate.

It will save you a lot of time. please be careful when working with hot oil, especially when frying. also, always use oven gloves when using the oven.

Step-by-Step: Mamosa Mastery

Right, here's how to turn those ingredients into edible gold:

1. Roll out your chilled pastry to about 1/8-inch thick.
2. Cut out 3-inch circles.
3. Spoon a dollop of cooled filling into the centre of each circle.
4. Fold over to create a half-moon shape.
5. Crimp the edges with a fork to seal them tight.
6. For baking, brush with beaten egg. Fry until golden.

Critical temperature points : for baking, it's 375° f ( 190° c) . fry them until they're that perfect golden brown that makes your mouth water.

You'll know when they look the part. it is important for ground beef filling to reach 160° f ( 71° c) to ensure it is properly cooked and safe to eat.

Pro Tips: Mamosa Like a Boss

Here's a couple tricks I've learned, some of them, the hard way.

• Chilling is Key: Honestly, cold butter and ice water are your best friends for flaky pastry.
• Don't Overload: Too much filling and those little beauties will burst! Trust me, it's messy.
• Make-Ahead Magic: Assemble the mamosas ahead of time and keep them in the fridge. They'll happily wait for up to 24 hours .

If you're looking for a savoury treat that's a little bit different, forget the smothered pork chops recipe for tonight! these mamosas are where it's at.

You can even add some queso cheddar for a bit of a twist. enjoy!

Alright, let's chat more about these delightful mamosa magic: south african savoury pastries ! i'm honestly so excited for you to try this, i can’t wait to hear about how it goes down.

Recipe Notes: Mamosa Edition

These aren't your average pork meals , but they are a delightful bite. i would even classify them as pork dinners .

So grab a cup of tea, and let's get into it.

Serving Suggestions: Mamosa Style

Right, so you've got these golden, crispy mamosas fresh out the oven (or fryer!). What next? Honestly, presentation is key!

Think about it. plating and presentation is important, even for casual eats. arrange them artfully on a platter, maybe with a sprig of parsley.

For a real south african vibe, a dollop of chutney is a must. mango chutney, in my opinion, is brilliant! for an even better experience, you can serve them with a refreshing rooibos iced tea.

It's like a mini-safari for your taste buds! i had a friend serve it with a queso cheddar , and it was amazing!

Storage Tips: Mamosa Leftovers

So, you've made a batch of these and (somehow) have leftovers? No worries, I've got you covered.

Refrigeration guidelines are simple: pop them in an airtight container and they'll keep in the fridge for about 3 days.

Reheating instructions? just reheat in a medium oven ( 350° f / 175° c) for about 10 minutes, or until warmed through.

Freezing options? absolutely. you can freeze them either baked or unbaked. just make sure they're well-wrapped to prevent freezer burn.

Honestly, if you're making a big batch, freezing is the way to go!

Variations: Mamosa Remixes

Now, let's talk about shaking things up a bit. I tried a Smothered Pork Chops Recipe once and got inspired.

Dietary adaptations: Got a vegetarian friend? No worries! Swap out the ground beef for cooked green lentils. Honestly, it's just as delicious, and a great way to get those veggies in.

Seasonal ingredient swaps? absolutely! think about what's in season. in the autumn, try adding a bit of butternut squash to the filling.

In the spring, some fresh peas would be lovely. honestly, the possibilities are endless! my family members really love pork chop recipes baked so i might need to try some smothered pork chops in the mixture next time.

Nutrition Basics: Mamosa Facts

Alright, let's get down to the nitty-gritty. I have been thinking about the Pork Chops And Rice recipe my uncle shared with me, and I think this would be great with that.

Per serving, you're looking at roughly 180 calories, 8g of protein, 10g of fat, and 15g of carbohydrates. This is an estimate, of course, and it'll vary depending on your ingredients.

Key health benefits? well, besides being incredibly delicious, these mamosas offer a good source of protein (especially with the beef or lentils).

Honestly, they're a great way to satisfy that savory craving without going overboard on the calories.

So there you have it! hopefully, these little nuggets of wisdom will help you on your mamosa-making journey. don't be afraid to experiment, have fun, and make these your own.

I am also willing to bet that smothered pork and pork chop dinner would be great versions of this recipe too! happy cooking!