Ingredients
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 teaspoons finely chopped fresh ginger
- 400 g (13 oz) beef mince
- 1 tablespoon curry powder
- 1 tomato, peeled and chopped
- 1 potato, cubed
- 1 tablespoon finely chopped fresh mint
- 6 sheets ready-rolled puff pastry
- 1 egg yolk, lightly beaten
- 1 tablespoon cream
Mint chutney dip
- 20 g (¾ oz) fresh mint leaves
- 4 spring onions
- 1 red chilli, seeded
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons caster sugar
- ¼ teaspoon garam masala
Method
1. Heat the oil in a pan, add the onion and ginger and cook over medium heat for 3–5 minutes, or until the onion is soft.
2. Add the mince and curry powder and stir over high heat until the beef has browned. Add 1 teaspoon salt and the tomato and cook, covered, for 5 minutes. Add the potato and 3 tablespoons water and cook, stirring, for 5 minutes. Remove from the heat, then cool. Stir in the mint.
3. Preheat the oven to hot 210°C (415°F/Gas 6–7). Cut the pastry into 13 cm (5¼ inch) circles using a cutter or small plate as a guide, then cut in half. Form cones by folding each in half and pinching the sides together.
4. Spoon 2 teaspoons of the mince into each cone. Pinch the top edges together to seal. Place on a lightly greased baking tray. Beat the egg yolk with the cream and brush over the pastry. Bake for 10–15 minutes, or until puffed and golden brown. Serve with mint chutney dip.
5. To make the dip, roughly chop the mint leaves, spring onion and chilli and place in a food processor or blender with 3 tablespoons water and the remaining ingredients. Mix thoroughly and serve with the hot samosas.
