Curried Beef Samoosas

Where I come from, these are a very popular snack.

Replace the beef mince with chicken,

or lentils for a vegetarian option.

Ingredients:
15ml vegetable oil
1 small onion finely chopped
1 garlic clove crushed
5ml cumin seed
15ml mild curry paste
1 green chilli finely chopped
150g minced beef
15ml fresh chopped coriander leaves
1 small potato finely chopped
80ml water
125g spinach chopped
16 samoosa wraps -
or 8 x21.5cm square spring roll wrappers -
or a roll of ready-made filo pastry.
1 egg lightly beaten
vegetable oil for deep frying

Method:
Heat oil in a pan, add onion, garlic, seeds, paste and chilli.
Cook until the onion is soft, stirring to ensure that nothing sticks to the base of the pan.
Add the beef and cook, stirring until browned.
Stir in coriander, potato and water and simmer, covered until the potato is tender.
Stir in the spinach and cook, uncovered until most of the liquid has evaporated.
Allow to cool.

For the wrappers - if using spring roll pastry, cut each wrap in half. If using filo pastry, use two layers at a time and cut each sheet into three or four strips across the sheets depending on the size of the samoosa you wish to make.

I find filo pastry works well as I have not found a supply of samoosa wraps here in the UK and don't have any handy Chinese stores where we live.

Spoon about a tablespoonful of beef mixture onto the end of each wrap and fold up the triangular samoosa. Brush the last bit of the wrap with egg and fold around the pastry to seal.
Deep-fry the samoosas in hot oil until golden brown; drain on absorbent kitchen paper.
Serve hot or cold.