Thinly Shaved Donair meat stuffed inside Samosas with Donair Sauce & Cheese. Optionally with Onions and/or Tomatoes. Deep Fried until golden crisp, served with more Donair Sauce for Dipping. These are extremely addictive. Once your people try these, you’ll be asked to make Donair Samosas again. Make them as hot as desired too with added heat.

Who created the Donair Samosas

Oh, yes! I am taking full credit for this. I was so upset when pizza places came out with the donair egg roll, I know not quite the same but very close. You see in my mind I had invented the Donair Samosa. Passing it around and sharing to everyone around me for years before the donair egg roll came out. I’m still slightly disappointed, but it’s okay because they really are two different things.

There was no recipe on the net. Even now, I don’t think you can google Donair Samosa and find a recipe. Because this is my own creation and these are fantastic. I was even reluctant to share it here, because it is so popular among my circle. Any time I made them, they didn’t last long at all. I often get requests to make these again.

However. I am going to share it with you for your personal use. Let’s get into the Ingredients of a Donair Samosa.

Donair Samosa Ingredients

Donair Meat & Sauce, Samosa Wrappers, Diced Onions & Tomatoes, Mozzarella Cheese or Mozza & Provolone Cheese blend, plus Oil for Deep Frying.

Donair Samosa Filling

The Donair Filling is made up from 2 lbs of cooked Donair meat. Prepare and cook 2 lbs of Donair Meat as you normally would. After it has cooled, slice into thin strips and pan fry briefly. Then coarsely chop to throw into a bowl to make up the Donair Samosa Filling. Ensure the pieces are small enough that they can fit inside the wrappers.

Basic Donair Meat

The Standard basic seasoning is 1 tsp each of the below ingredients per lb. of Ground Beef. With the exception of Cayenne Pepper. Which is 1/8 tsp and upwards. Some only use 1/2 tsp Garlic & Onion per 1 lb (ca. 454 g) of Beef. You can start with 1/2 tsp Black Pepper, Onion & Garlic, and 1/8 tsp Cayenne Pepper and then up it based on your preference. Some use Italian Seasoning or Za’atar in place of Oregano or alongside Oregano. A lot of MSG is always added in restaurant versions.

• Salt
• Oregano
• Garlic
• Onion
• Paprika
• Black Pepper
• Cayenne Pepper

Donair Meat always has some kind of Binder in it. In commercial grade Donair Meat this is usually Soy Protein, Soy Protein concentrate or Isolate and/or Wheat Crumbs. Sodium Phosphate is also used for binding and to create a Juicier end product. For at home use, add in 1 Tbl of Flour for Binding.

Donair Sauce

Halifax Donair Sauce is combined with the meat and cooked alongside, as well as a small dipping bowl of Donair Sauce. This needs to be made up in advance and refrigerated.

Samosa Dough

You also need Samosa Wrappers. This is portioned into 60g Dough Balls. Then rolled out flat into a circle, and the circle is cut in half to create a semicircle. Stuffed and Deep Fried until Golden Crisp.

Vegetables

Only Diced Onions & Tomatoes if you choose. Included in the filling or served on the side.

Cheese

Use a High Moisture Mozzarella Cheese blend that is made up of 3 parts Mozzarella Cheese & 1 Part Shredded Provolone Cheese. It works extremely well with Donairs.