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.
This recipe is a JAH Product Recipe using Halifax Donair Spice for the Donair meat. This can be made up with your standard seasoning mix for Donairs too, included in this post.
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, plus Oil for Deep Frying.
Filling
The Samosa Donair Filling is made up from 2 lbs of cooked Donair meat that has been chopped into smaller pieces. Combined with Donair Sauce, Cheese and optionally Diced Onions & Tomatoes.
Basic Donair Meat
The Standard basic seasoning is 1 tsp each of the below ingredients per lb. of Ground Beef. Except for 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.
Standard Donair Spice
- 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 Loaves
For this recipe, you will need to make 2x 1 lb (ca. 454 g) loaves. These need to be cooked and thinly sliced, then pan fried or cooked in the oven just for a few minutes before being cooled and chopped into smaller pieces so that they can fit inside the samosas.
The images below uses JAH Donair Spice.
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.
If you’re looking to have plenty of donair sauce for a side dip, then you will have to make up 2 batches of donair sauce.
Donair Sauce
- 1 Can Evaporated Milk
- 3/4 C White Sugar
- 1 tsp of Onion & Garlic Powder
- 2 Tbl White Vinegar
Combine everything except the White Vinegar. Whisk very well until the milk takes on a whiter color. Pour in the Vinegar while whisking about 12 turns. Cover and refrigerate.
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.
Samosa Wrappers
Check out the Samosa Wrapper recipe, which shows how to fold these too.
Vegetables
Only Diced Onions & Tomatoes if you choose. Included in the filling or served on the side.
Onion & Tomatoes
Dice Onions & Tomatoes. Wash well and strain.
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.
When I first created the Donair Samosa, I did it with Shredded Cheese, but have found that chunks of cheese works so much better. It kind of gets lost when shredded. You know it’s there but no chew or pockets of cheese. With chunks, oh yeah, you get bits of cheese and you know it. If wanting to still include the Provolone, then I would keep the Mozza in chunks but shred the provolone cheese shredded.
Saputo Mozzarella Cheese
Tear off small chunks of Mozzarella cheese, 200 g worth. You can certainly add more if you want, or add shredded provolone cheese too. You can also use your cheap 400g of Pizza Mozza Cheese. But he Saputo Brand really is best.
You can see in the below image that chunks of cheese is way better with bit so soft ooey gooey cheese.
I’d even be tempted to use Cheese Curds. The whole Bag, too!
Serving Donair Samosas
Serve Donair Samosas with Donair Sauce on the side to dip the samosas in. Optionally diced Onions & Tomatoes can be placed on the side as well. Garnish with Parsley and even some chili flakes. Here I used dried Parsley, but fresh could also be used and was originally offered by Peter Goumalkis himself to help get rid of the garlic breath.
Equipment
- 1 Deep Fryer
- 1 Mixing Bowl
Ingredients
- 2 lbs Donair Meat - Cooked & thinly sliced, then chopped into smaller pieces
- 1 batch Samosa Wrappers - 60 g wrappers
- 2 C Donair Sauce
- 1 Onion Diced - optional
- 1 Tomato Diced - optional
- 200 g Mozzarella Cheese - Torn into small chunks, shredded provolone cheese can also be added
Instructions
- Chop the cooked and thinly sliced Donair Meat into smaller pieces so that they can fit inside the Samosa. Mix the Donair Meat with Donair Sauce, Diced Onions and Tomatoes if using and Cheese until all the meat is coated well.
- Stuff the Samosas with the Meat Mixture and seal and repeat until all the filling is used up.
- Deep-fry in batches (about 6) at a time at 350 F — 375 F until Golden & Crisp, about 5 minutes.
- Let cool, and enjoy! Optionally with some Fresh Donair Sauce on the side for dipping. You can garnish with Dried or Fresh Parsley & Chili Flakes if desired.