Samosa with mintchutney


2 tablespoons oil

1 onion

2 teaspoons ginger

400 gr convert conversionground beef


1 tablespoon curry powder

1 tomato

1 potato

1 tablespoon fresh mint

10 slices puff pastry

1 egg yolk

1 tablespoon cream

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How to prepare:

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 200C/395F (fan oven 180C/360F). Roll the slices puff pastry, on a flour dusted working surface, a little flatter. Cut circles of 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.

First published: April 12, 2003, Netherlands
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