Preparation time: 20 minutes | Cooking time: 40 minutes | Serves: 4 - 6
2 tbsp Indian spices
500g mince beef
1 medium onion (chopped)
2 garlic cloves (crushed)
bunch of coriander leaves (chopped)
4 spring onions (chopped)
juice from half a lemon
packet of filo pastry (ready-made)
Preheat the oven to 180 °C
Heat a splash of oil in a large, heavy based saucepan over a medium heat. Gently cook the onions for 8-10 minutes until softened. Add the garlic and cook for 30 seconds, followed by the Indian spices and cook for a further 30 seconds.
Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
Reduce the heat. Stir in the lemon juice, spring onions, coriander. Season to taste and cook for a further 10 minutes.
Unroll the pastry sheets. To stop them drying out, cover with cling film and a damp tea towel. Take one sheet and cut it into three strips widthways. Lightly brush one strip with melted butter, place a second strip on top and brush it with butter then place the third on top and also brush it with butter.
Place a spoonful of the filling at the top of the three-layered strip, slightly away from the edges. Now fold the top right hand corner diagonally over the filling to give a triangular shaped parcel.
Continue folding the pastry into a triangular parcel, all the way down the strip. Brush the completed parcel with melted butter and place on a baking tray.
Repeat this process until all the filling and pastry has been used. Bake samosas for 15 – 20 minutes until golden brown.
SERVING SUGGESTIONS: Serve with your choice of chutney.