When nothing else will do but a pie and two vegetables, and a Beef Wellington is not within your mid-week budget, go for a minced beef or tofu alternative. Based on the popular Indian samosa, this dish introduces the spicy tidbit in a larger format.

An Egyptian friend tells me that Ancient Arab cookery books refer to the Samosa as Sanbusak and this pronunciation is still used there and in Lebanon.

The samosa is usually served in bite-sized pieces, to give a more formal presentation imitating a Beef Wellington. Make two 1-foot long pastries.

Start by mixing 225 gms plain flour, 1/2 tspn salt, 2 Tbsp vegetable oil and 80 ml warm water into a firm paste. Knead the dough on a floured pastry sheet or a board until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes. Alternatively you buy a packet of ready-made Filo (Phylo) pastry and follow instructions, taking care to cover the pastry with a damp cloth as you prepare it.

In the meantime, gently heat to dry in a pan 2 tspn coriander seeds with 1 tspn cumin seeds, 2 cloves and a 1/2 -inch piece of cinnamon for 1-2 minutes, cool and grind to a powder. Add 2 tspn garam masala powder, 1 tspn ground Turmeric (be careful it will stain clothes and hands yellow) and 1 tspn chopped ginger in a little vegetable oil for 1 minute. Add fresh chilli to taste. In another pan fry 350 gms minced beef, 1 finely chopped onion and 2 garlic cloves in vegetable oil for 5 minutes, stirring continuously. Add 1/4 cup beef stock ( 1/2 beef cube dissolved in hot water) and cook until the stock is absorbed. Add the spices, check for salt and pepper, stir well and cool a little, Roll out the pastry in two long shapes (use several layers of Filo each brushed with melted butter) and fill with the spicy beef mix. Bake in the oven for 10 minutes until pastry turns golden brown.

You can substitute firm Tofu for the minced beef and add 1 beaten egg.

Serve with boiled potatoes, gravy, peas, steamed veg and a stewed plum or chutney.

If you are splashing out at the weekend, you can make a classic Beef Wellington using bought Filo pastry with 1 x 1-inch beef fillet per person and 1/2 cup sliced brown or white mushrooms. Simmer 1 cup dry white wine or vermouth and 1 Tbsp oil, along with 1 onion, 1 carrot, 1 piece celery all chopped, and 3 cloves, 6 black peppercorns ground and 1 bay leaf plus pinches of dried thyme and salt. Marinate the beef fillets in this mixture in a sealed ziplock bag. Cover tightly and refrigerate for 2 hours.

Cook the sliced mushrooms in 2 Tbsp salt-free butter, remove the fillets from the marinade, pat dry and place on the rolled pastry, add 1 Tbsn liver pate (or foie gras) and top with the mushrooms and 1 slice of prosciutto. Close the pastry and seal with a little egg white. Put in an oven-proof dish and bake in a medium hot oven for about 25 minutes. Alternatively, fry the marinated fillets for minute on each side before cooling and enclosing in pastry.

Make a wine sauce from 1/4 cup finely chopped shallots, 1 oz butter, 1/4 Tbsp cracked black peppercorn, 1 whole sprig fresh thyme, 1/2 cup Cabernet Sauvignon or Merlot red wine. If you have a good butcher get 4 oz. diced beef bone marrow to add to the sauce. Fry the shallots in oil. Add the herbs and red wine and a boil until reduced to approximately 1/3 cup. Remove pan from heat and swirl in the butter. Serve.

Food Column

(HK Edition 09/17/2011 page4)