How do you make Steak And Ale Samosas?
Here's a recipe for Steak And Ale Samosas:

Ingredients:

• 1 lb braising steak, like chuck, skirt, or flank
• 3/4 cup flour
• 1 large carrot
• 1 medium onion
• 1/2 pt ale
• 1/2 cup stock
• 2 sprigs fresh thyme
• 1 cup frozen peas
• 3/8 cup greek yogurt
• 3/4 cup fresh mint
• 1 lemon wedge
• 1 pinch salt
• 1 cup flour
• 1 tablespoon vegetable oil
• 2 teaspoons fresh rosemary, minced
• 1 teaspoon salt
• 1/4 cup water
• 1/4 cup vegetable oil

Instructions:

1. Cut steak into 8 mm (1/4 inch) cubes.
2. Toss with flour to coat evenly.
3. In a large stock pot or dutch oven, sear steak pieces in batches.
4. Remove all steak and sauté 1 large carrot and 1 medium onion, diced, until translucent. Add steak back to the pot with carrots and onions.
5. Pour over 240 ml (1/2 pint) of ale and 100 ml (1/2 cup) of stock.
6. Add 2 sprigs of thyme. Simmer for 1-2 hours, the longer the better.
7. For the Samosa dough, combine flour, 1 tbsp vegetable oil, 2 tsp minced rosemary, and 1 tsp salt.
8. Add water, a splash at a time, working the flour into a dough. You’ll end up using approximately 40 ml (3 tbsp). Let dough rest 30 minutes before using.
9. For Minted Mushy Peas, in a food processor, whizz up frozen peas, greek yogurt, a bunch of mint, a squirt of lemon, and a pinch of salt.
10. To form the Samosa, split the dough in half and then in half again. Take one of these quarters and roll it into a flat circle, about 2 mm (1/8 inch) thick. Cut this dough in half with a knife.
11. Pick up 1 semi-circle, and wipe the flat edge with a wet finger. Fold this flat edge together to form a cone, pinch together the overlapping dough. Holding in one hand like a cone, fill 80% full with cooled samosa filling. Wipe the rim of the cone with a wet finger and pull together, pinching to seal.
12. Shallow fry in approximately 3 cm (1 inch)  of vegetable oil.
13. Serve with Minted Mushy Peas.

Enjoy your Steak And Ale Samosas!