Easy Samosa Recipe with Beef

Ingredients:

500g beef mince

1/2 tsp fine salt + extra

1/4 tsp black pepper

1/2 brown onion, diced

400g King Edward Potatoes

1 dried bay leaf

150g frozen peas

1 jar Epicure Zhoug Pesto

24 sheets filo pastry

125ml rapeseed oil

Chutney, to serve

Preparation

1. Put a pot of water on to boil. Add beef to frying pan along with ½ tsp salt and ¼ tsp pepper. Cook until browned throughout.

3. Lower heat, add onions along with an extra pinch of salt. Cook until onions have softened and meat is well cooked through.

4. Peel and dice the potatoes to 1.5cm chunks. Add to the pot of boiling water along with the bayleaf and a pinch of salt. Bring up to a simmer and cook until easily mashed with a fork.

5. Add the frozen peas to beef in the pan and cook until thawed. Spoon the beef mixture into a large mixing bowl.

6. Drain the potatoes, removing the bay leaf. Add potatoes to the bowl with the beef and mash with a fork.

7. Once cool, stir pesto into the beef/potato mixture, making sure it’s evenly distributed.

8. Preheat oven to 200ºC, gas mark 6. Pour 125ml oil into a small bowl.

9. Lay out one filo sheet, keeping the rest covered to prevent drying out. Brush the entire surface with a thin layer of oil.

10. With the long side facing you, fold the side closest to you a third of the way up, towards the centre, then bring the other side down to meet the edge. Brush again with a thin layer of oil.

11. Move the pastry so that the short side is now facing you. Place 2 tbsps of the filling slightly above the base and to the left. fold the right hand side over the filling to make a triangle shape. Continue folding it in a triangle pattern, squeezing the filling gently to fit. Set aside and continue with remaining filling and filo pastry.

12. Place the prepared samosas onto two baking trays and lightly brush them with oil. Bake for 15-20 minutes.

13. Serve with chutney for dipping.

Recipe by Epicure