Samosas

18 Servings

Ingredients

2	large potatoes, peeled
1 cup	frozen peas, thawed
2 tablespoons	vegetable oil
1/2 teaspoon	cumin seeds
1	bay leaf, crushed
2	large onions, finely chopped
500 g	ground beef
4 cloves	garlic, crushed
1 tablespoon	minced fresh ginger root
1/2 teaspoon	ground black pepper
1 1/2 teaspoons	salt
1 teaspoon	ground cumin
1 teaspoon	ground coriander
1 teaspoon	ground turmeric
1 teaspoon	chili powder
1/2 teaspoon	ground cinnamon
1/2 teaspoon	ground cardamom
2 tablespoons	chopped fresh cilantro
2 tablespoons	chopped green chile peppers
	oil for deep frying
2 packages (450 g)	phyllo dough

Directions

1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.