Samosa with mintchutney

Heat the oil in a pan. Fry the chopped onion and chopped ginger over medium heat in 3-5 minutes soft. Add ground beef and curry and fry over high heat crumbly and brown. Add salt and the peeled and chopped tomato and fry 5 minutes in a covered pan. Add the small cubed potato and 3 tablespoons water and fry while stirring 5 minutes. Remove the pan from the heat and let cool. Mix the chopped mint into the mixture.

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F). Roll the slices puff pastry, on a flour dusted working surface, a little flatter. Cut circles of Ø 13 cm from the dough and half the circles. Fold the half circles, push the straight sides against each other but let the convex side open.

Spoon 2 teaspoons ground beef mixture in the horns and push the upper part to close. Place the samosa's on a slightly greased baking sheet. Stir the egg yolk with the cream and coat the dough. Bake the samosa 10-15 minutes until golden brown.

Serve with mintchutney.