Spicy beef samosa

Samosa are traditionally served with mango chutney, which is worth seeking out at Indian food stores.

Ingredients

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)
2 cm	Oil

Directions

1. 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.
2. 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.
3. Fold the pastry corner diagonally to create a triangle, then continue to fold, retaining the triangle shape. Continue with remaining wrappers and filling.
4. 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.