Samosas in phyllo

From The Best of the Best and more….

This is for you, Ange!

I used to be intimidated by phyllo pastry, now I’m not! It’s really easy.
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1 cup peeled and finely chopped potatoes.
1 tsp vegetable oil
1 onion, finely chopped
2 tsp curry powder
2 tsp cumin
1 tsp tumeric
1/4 tsp salt
pinch cayenne pepper
1/2 lb lean ground beef
1/2 cup small frozen peas
3 Tbsp beef broth
1 Tbsp currants
1 Tbsp lemon juice
2 tsp liquid honey

9 sheets phyllo pastry
1/4 cup butter, melted

To make filling: Cook potatoes in boiling water until tender, but still firm; drain and set aside. In nonstick pan, heat oil over medium heat and cook onion, stirring until softened. Stir in curry powder, cumin, tumeric, salt and cayenne. Stir and cook for 2 min. Add beef, breaking up into small pieces; cook until no longer pink. Stir in potatoes, peas, beef broth, currants, lemon juice and honey. Cook, gently stirring, until peas are thawed. Cool. (very important) Place 1 sheet of phyllo on work surface (keep a slightly damp clean cloth over the other sheets so they will not dry out.) Lightly brush phyllo with some of the butter. Using a sharp knife, cut the phyllo into 4, 3 inch wide strips. Spoon 1 Tbsp filling onto phyllo about 1 inch from bottom on the right side. Fold the left side over filling and continue folding in a triangular shape (flag-fashion) to the end of the strip. Press edges together and place on baking sheet. Repeat with remaining strips. Brush tops lightly with butter. (these may be frozen on a cookie sheet and stored in a freezer bag). Do not thaw. Bake at 375 F for 20 min, or until samosas are golden.

Serve with coriander chutney or a hot mango chutney or ginger pickle relish — experiment!!

Filed under: Beef