Samoosas

== Description ==
Fried pastry triangles.
== Ingredients ==
* 6 sheets of ready-prepared filo, each measuring 290 x 235 mm, defrosted if frozen, for each of the fillings. If using both fillings, allow 12 sheets of filo
=== Meat filling ===
* 2 large onions
* 2 – 3 cloves of garlic
* 25 g / 1 oz / 2½ cm / 1 inch piece of fresh ginger
* 1 tbsp sunflower or groundnut oil
* 450 g / 1 lb lean minced (ground) lamb
* 2 tsp home-made masala or garam masala
* 1 tbsp mild Malaysian blend of whole seeds and curry spices
* 1 tsp turmeric
* 1 - 1½ tsp salt
* 275 ml / ½ pint / 1¼ cups cold water
=== Vegetable filling ===
* 1 medium onion
* 1 fresh green chilli, about 5 cm / 2 inches long
* 1 tbsp sunflower or groundnut oil
* 1 tbsp mild Malaysian blend of whole seeds and curry spices
* 1 tsp salt
* 1 tsp turmeric
* 450 g / 1 lb potatoes, freshly boiled
* 1 medium cooked carrot
* 3 tbsp cooked peas
* salt to taste
== Directions ==
=== Meat filling ===
# Peel and finely chop or grate onions.
# Peel garlic and halve each clove.
# Peel ginger and cut into pieces.
# Grind together garlic and ginger to form a coarse puree.
# Put into a heavy-based pan with the oil and fry gently until light golden brown.
# Mix in the meat and continue to fry, stirring, until it is well-browned and crumbly.
# Add all remaining ingredients then bring to the boil and cover.
# Reduce heat and simmer gently for 45 minutes or until most of the liquid has evaporated.
# Stir occasionally.
# Leave to cool before using.
=== Vegetable filling ===
# Peel onion and finely chop or grate.
# Slit chilli, remove seeds and cut flesh into thin slivers.
# Put both into a heavy-based pan with the oil and fry gently until light golden brown.
# Stir in malaysian spice blend, salt and turmeric.
# Strain potatoes and cut into small cubes.
# Repeat with carrot.
# Add both to onion mixture with peas.
# Season to taste with salt.
# Cool before using.
=== To complete ===
# Cut each piece of filo pastry in half lengthwise.
# Put 2 - 3 tablespoons of either the meat or the vegetable filling on to one end of the strip then brush all the pastry edges with cold water.
# Fold over to form a triangle with filling completely enclosed.
# Continue to fold strip over and over, from side to side, until all the pastry strip has been used.
# You should now have a securely wrapped triangular parcel with the filling firmly in place.
# Deep-fry, about 4 or 5 at a time, in hot sunflower or groundnut oil for about 4 minutes or until deep golden brown.
# Turn over twice with a spoon, then lift carefully out of pan and drain on crumpled paper towels.
# Serve hot or warm.
__NOTOC__
Category:Malaysian Snacks
Category:Phyllo Recipes
Category:Fresh chile pepper Recipes
Category:Curry Recipes
Category:Ethnic and Regional Pastries
Category:Garam masala Recipes
Category:Pea Recipes
Category:Onion Recipes
Category:Potato Recipes
Category:Carrot Recipes
Category:Ground lamb Recipes
Category:Masala Recipes