Does anyone have a recipe for samosas with mince in them?

Keema mince Samosa

Ingredients

Serves 8

* 2 Teaspoons Curry powder

* 1 Teaspoon chilli powder

* 6 cloves garlic - crushed

* 2 inches grated ginger

* 1Lb Minced Lamb

* 1 small onion finely chopped

* Filo Pastry

* 1 Egg beaten

* Vegetable oil

* Little Ghee or Butter

* Fresh green chillies sliced (optional)

Method

Fry the onions until translucent in about half a cup of oil. Stir in the curry and chilli powder, garlic and ginger and stir fry for 2 minutes, add the mince and stir fry until cooked through. Drain off any excess oil. Leave the mince to cool completely in refrigerator. Cut the Filo pastry into 3 inch wide strips. Fold one end over in a diagonal to create a triangle then fold again the other way to compete a square. Fold the pastry back the way it was and then taking a spoonful at a time place a tablespoon of the cooked mince in the second triangle mark. Now fold again and keep repeating the triangular folding until the pastry is all used. Repeat for each samosa. Deep fry 2 at a time until golden.

Bon Appetit!!!!

Samosa Recipe Ingredients four significant white potatoes, boiled, peeled and mashed a million/two cup boiled and tired inexperienced peas a million a million/two tsp cumin seeds a million tsp amchoor(mango powder) a million tsp purple chilli powder a million/two tsp saunf(fennel)powder a million/two tsp garam masala powder a million tablespoon chopped cashewnuts Salt to style three cups maida(all reason flour) a million/two cup maida, for rolling out a million tablespoon heated ghee or oil Oil for deep frying the samosas a million tablespoon ghee(clarified butter) for the stuffing a million small bowl of bloodless water Method Heat the ghee for the stuffing and upload the cumin seeds and cashewnuts. When the seeds splutter upload the dry powders and fry for 10 seconds. Add the mashed potatoes and inexperienced peas and blend good. Mix in salt to style. Fry on a low flame for approximately 10 mins. Set apart. Prepare the duvet for the samosa via combining the maida, scorching ghee or oil and salt to style. Add adequate water and knead the dough. Set apart for approximately 10 mins. Divide the dough into circular quantities. Take each and every component and coat it with a few maida in order that it does now not keep on with your palms. Roll it right into a now not too skinny excellent circular. With a pizza cutter, make two semi circles with the circular. Take one part circle. Dip your index finger into the bloodless water and use it on the directly fringe of the semi circle. Now keep the semicircle on your hand. Fold the directly part , bringing in combination the watered edges. Seal the watered edges. You must now have a small triangular maida pocket. Stuff it with the potato blend and now water-seal the higher edges. Repeat for the leisure of the dough. Deep fry in oil until golden brown and serve with mint chutney. Do now not overheat the oil, for the reason that this may occasionally prepare dinner best the outer maida overlaying and the internal layer will stay ncooked even supposing the samosa has grew to become darkish brown at the external.

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