📝 About This Recipe
A legacy of Portugal’s presence in Goa and Mozambique, the Chamussa is a masterclass in cross-cultural fusion, featuring a thinner, crispier pastry than its Indian cousin. These triangular delights are packed with a fragrant, dry-cooked beef filling seasoned with cumin, turmeric, and a hint of piri-piri. Perfectly golden and shatteringly crisp, they are the quintessential 'salgado' found in every pastelaria from Lisbon to Maputo.
🥗 Ingredients
The Filling
- 500 grams Ground beef (lean, preferably 90/10)
- 2 large Yellow onions (very finely diced)
- 4 Garlic cloves (minced into a paste)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Olive oil (extra virgin)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 1/4 teaspoon Piri-piri powder (or cayenne pepper for heat)
- 1/2 cup Fresh cilantro (finely chopped)
- 1 teaspoon Salt (to taste)
Pastry and Sealing
- 24 sheets Samosa pads or Spring roll wrappers (thawed if frozen)
- 2 tablespoons All-purpose flour (to make the 'glue')
- 3 tablespoons Water (room temperature)
- 1 liter Vegetable oil (for deep frying)
👨🍳 Instructions
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1
Heat the olive oil in a large skillet over medium heat. Add the finely diced onions and sauté for 8-10 minutes until they are soft and translucent, but not browned.
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2
Add the minced garlic and grated ginger to the onions. Cook for another 2 minutes until fragrant.
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3
Increase the heat to medium-high and add the ground beef. Break it up with a wooden spoon into very small crumbles; you want a fine texture for the filling.
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4
Stir in the cumin, turmeric, garam masala, piri-piri, and salt. Continue cooking until the beef is fully browned and all the released liquid has evaporated. The filling must be dry.
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5
Remove the skillet from the heat. Stir in the fresh cilantro. Taste and adjust seasoning if necessary. Let the mixture cool completely—this is vital to prevent the pastry from tearing.
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6
In a small bowl, whisk the flour and water together to create a thick, smooth paste. This will act as your edible glue to seal the chamussas.
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7
Prepare your pastry. If using large square spring roll sheets, cut them into long strips (about 6-7cm wide and 25cm long).
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8
Take one strip and fold the bottom corner over to form a triangle, then fold again to create a pocket. Hold the pocket in your hand.
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9
Fill the pocket with about 1.5 tablespoons of the cooled beef mixture. Press it down gently so the corners are filled.
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10
Continue folding the triangle along the strip, maintaining the triangular shape. When you reach the end, brush the final flap with the flour paste and seal it tightly.
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11
Repeat until all filling is used. Keep the prepared chamussas under a damp cloth to prevent them from drying out while you work.
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12
Heat the vegetable oil in a deep pot to 180°C (350°F). You can test it by dropping a small piece of pastry; it should sizzle and rise immediately.
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13
Fry the chamussas in batches of 4 or 5. Do not overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown and crispy.
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14
Remove with a slotted spoon and drain on a wire rack or paper towels to ensure they stay crunchy.
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15
Serve warm for the best texture and flavor experience.
💡 Chef's Tips
The most common mistake is a wet filling; ensure the beef is cooked until all moisture evaporates so the pastry doesn't get soggy. If you cannot find specific 'samosa pads', use high-quality spring roll pastry rather than thick puff pastry to achieve the authentic Portuguese style. Ensure the corners of your triangles are tightly sealed; any gaps will allow oil to seep inside, making them greasy. You can freeze these uncooked! Just layer them between parchment paper in a container and fry them directly from frozen (adding 2 minutes to the fry time). For a more intense flavor, toast your dry spices in a dry pan for 30 seconds before adding them to the meat.
🍽️ Serving Suggestions
Serve with a side of authentic Portuguese Piri-Piri oil for those who love extra heat. Pair with a chilled glass of Vinho Verde or a crisp Portuguese lager. Offer a small bowl of mango chutney or a squeeze of fresh lime to brighten the savory spices. These are perfect as part of a 'combinado de salgados' alongside rissóis de camarão and pastéis de bacalhau. Serve as a starter before a hearty Arroz de Pato (Duck Rice).