Makes 20 pieces
2 packs Mince
1 pack filo pastry
2 onions, diced finely
2 cloves garlic, chopped finely
1 cm fresh ginger, peeled and grated
1 tsp cumin powder
1 tsp curcuma powder
½ tsp chili powder
1 tsp garam masala
2 tbsp grated coconut
1 red chili, deseeded and sliced finely.
1 bunch coriander, leaves roughly chopped
1 el lemon juice
150 g organic green peas (frozen)
salt and pepper
Sautee the onion, garlic and chili until the onion is translucent. Add grated ginger, cumin, curcuma and chili powder and fry for 1 minute. Add peas and half a cup of water to the onion/spice mix. Bring to a boil, then simmer on low heat for about 5 minutes, stirring occasionally. Add coconut, garam masala, chopped coriander leaves and heat through. Add the Mince at the last minute, heat through, and add the lemon juice. Season to taste with salt and pepper, and leave to cool.
Preheat oven to 180C. Spread the filo pastry on a clean work surface. Place a spoonful of the Mince mix in the middle and fold into a triangle (click here
for instructions). Glue the edges together with a mix of water and cornstarch, to keep the filling from running while baking.
Bake the samosas for about 10 minutes in the middle of the oven.
Delicious with fresh mango chutney!