MAKES ABOUT 80 SMALL SAMOOSAS PREPARATION: 1 HR COOKING: 30 MIN FILLING 15ml (1T) oil 1 onion, finely
chopped 2 garlic cloves,
crushed 5cm fresh ginger,
grated 2 carrots, grated 350g lean beef mince 250ml (1c) cooked
brown lentils 30ml (2T) roasted
masala 5ml (1t) ground cumin 2,5ml (½t) ground
coriander 5ml (1t) salt 5ml (1t) pepper 30ml (2T) chutney TO FINISH about 80 small samoosa pastry sheets oil for deep-frying
1 FILLING Heat the oil in a deep pan and fry the onion until soft. Add the garlic, ginger and carrots and stir-fry for a minute.
2 Add the mince and brown. Mix in the rest of the ingredients and stir-fry for 10 minutes. Remove from the heat and let it cool slightly.
3 TO FINISH Lay a sheet of pastry on a work surface and spoon a little filling onto the bottom corner. Fold the corner over the filling to form a triangle. Continue folding the triangle over until the end of the pastry sheet. Seal the end with water. Repeat with the rest of the pastry and filling.
4 Heat the oil and deep-fry the samoosas in batches until golden brown and crispy. Drain on paper towels.