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Ingredients

1 small onion, halved, thinly sliced
250g regular beef mince
2 teaspoons plain flour
1/4 cup Massel vegetable liquid stock
1/2 cup (75g) frozen mixed vegetables
1-2 teaspoons garam masala
2 tablespoons chopped fresh coriander
Salt & freshly ground pepper
4 sheets frozen shortcrust pastry, thawed
Vegetable oil for deep frying
Mango chutney, to serve

Method

Step 1 Heat 2 teaspoons of the oil in a large pan and cook onion until golden. Add mince and stir-fry until cooked through. Sprinkle flour over mince and cook, stirring for 1 minute. Add stock and allow mixture to boil and thicken. Stir through vegetables, garam masala, coriander, salt and pepper and then cool.
Step 2 Use an 8cm cutter to cut 9 rounds from each pastry sheet. Place a heaped teaspoons of mixture in the centre of each round. Lightly moisten edges of pastry with water, then bring edges together to enclose filling, forming a half moon shape. Pinch pastry to seal and form a scalloped edge.
Step 3 Deep fry samosas in batches for about 2 minutes, or until pastry is puffed and lightly browned. Serve with some chutney for dipping.

Beef samosas

How to make Beef samosas

Ingredients

Method