These crisp and golden pastry triangles have a spicy curried beef filling and make a tasty starter served with mango chutney or cooling cucumber raita. They can be prepared a few hours in advance and deep-fried just before serving. If you prefer to bake the samosas, brush each pastry strip with melted butter before filling and folding then bake at 190°C/375°F/Gas Mark 5 for 15 mins until crisp and golden.
- 2tsp sunflower oil
- 1 onion, finely chopped
- 200g lean minced beef
- 1 small potato, peeled and finely diced
- 1tbsp medium curry paste
- 100ml water
- 50g frozen peas
- 2tbsp fresh chopped coriander
- Salt and freshly ground black pepper
- 4 large sheets of filo pastry
- Sunflower or groundnut oil, for deep frying
- Coriander sprigs, to garnish
Heat the oil in a frying pan and fry the onion for 5 mins. Add the minced beef and fry over a medium-high heat until browned all over then add the potato, curry paste and water and cook for 10 mins, stirring occasionally.
Add the peas and cook for a further 5 mins. Stir in the coriander and season to taste with salt and freshly ground black pepper. Cool.
Cut each filo pastry sheet into 4 long thin strips. Place a teaspoonful of the mince mixture onto the bottom of one pastry strip. Fold over a corner of the pastry to enclose the filling then continue folding the pastry in a triangular shape to the end of the strip. Seal with a dab of water. Repeat to make 16 samosas in total.
Heat the oil in a large deep frying pan until a cube of bread dropped in the hot oil browns in 30 secs. Fry the samosas, a few at a time, for 3-4 mins until crisp and golden brown. Drain on kitchen paper. Serve immediately, garnished with coriander sprigs.
For a vegetarian filling add 225g frozen diced mixed vegetables to the fried onion instead of the minced beef.