Samosa are traditionally served with mango chutney, which is worth seeking out at Indian food stores.
|1 Tbsp||Olive oil|
|500 g||Beef mince (Main)|
|1||Onion, finely chopped|
|2 cloves||Garlic, crushed|
|1 tsp||Ground cumin|
|1 tsp||Ground coriander|
|1 tsp||Ground turmeric|
|1 tsp||Grated ginger|
|350 g||Potatoes, all purpose, peeled and chopped into 1cm dice|
|½ cup||Frozen peas|
|20||Spring roll wrappers (Main)|
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- Heat oil in a large frying pan and brown mince all over. Reduce heat and add onion, garlic, cumin, coriander, turmeric, ginger and potato. Cook, stirring from time to time, until potatoes are just tender. Mix in peas. Allow mixture to cool.
- Place a mound of filling in one corner of a spring roll wrapper, leaving a 1cm border. Don't overfill triangles or they could split when cooking.
- Fold the pastry corner diagonally to create a triangle, then continue to fold, retaining the triangle shape. Continue with remaining wrappers and filling.
- Heat oil to a depth of 2cm in a deep-sided frying pan or saucepan. Quickly cook samosa in batches until golden on both sides. Transfer to a paper-towel lined plate, then serve with your favourite fruit chutney.