Name: Beef samosas
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 teaspoon vegetable oil; 1 small onion, thinly sliced; 1 clove garlic, crushed; 250 gram beef mince; 2 teaspoon plain flour; 1/4 cup beef or vegetable stock; 3/4 cup frozen mixed vegetables (peas, corn, carrot); 2 tablespoon chopped coriander, plus extra leaves to serve; 2 teaspoon garam masala; 4 sheets frozen puff pastry, thawed; oil, for deep frying; Raita; 1 cup natural yoghurt; 1 lebanese cucumber, peeled, seeded, chopped; 2 tablespoon chopped coriander; olive oil, to drizzle

Ingredients

2 teaspoon vegetable oil

1 small onion, thinly sliced

1 clove garlic, crushed

250 gram beef mince

2 teaspoon plain flour

1/4 cup beef or vegetable stock

3/4 cup frozen mixed vegetables (peas, corn, carrot)

2 tablespoon chopped coriander, plus extra leaves to serve

2 teaspoon garam masala

4 sheets frozen puff pastry, thawed

oil, for deep frying

Raita

1 cup natural yoghurt

1 lebanese cucumber, peeled, seeded, chopped

2 tablespoon chopped coriander

olive oil, to drizzle

Method

1.Heat oil in frying pan on medium. Cook onion and garlic 4-5 minutes, until golden.

2.Add mince and brown well, breaking up lumps as it cooks. Sprinkle flour over and cook, stirring, 1 minute. Add stock. Bring to boil, stirring. Simmer 3 minutes. Stir in vegetables, coriander and garam masala. Season.

3.Using an 8cm cutter, cut 9 rounds from each pastry sheet. Place a heaped teaspoon of mince mixture in the centre of each. Brush edges with water. Fold in half to enclose filling. Pinch pastry to seal and form a scalloped edge.

4.Heat oil in a wok or large frying pan on high, until a little pastry sizzles as soon as it is added.

5.Deep-fry samosas in 4 batches, 2-3 minutes each, turning, until pastry is puffed and golden. Drain on paper towel.

6.To make raita, combine yoghurt, cucumber and coriander in a small bowl. Drizzle with olive oil.

7.Serve samosas sprinkled with coriander leaves and accompanied with raita.

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