Indian Beef Samosas with Mint Chutney Dip
|2 tbs canola oil|
|1 onion, minced|
|2 tsp fresh ginger, minced|
|3/4 lb of ground chuck|
|1 tbs curry powder|
|1 tomato, peeled and chopped|
|1 potato, cubed|
|1 tbs fresh mint, chopped|
|6 sheets of puff pastry|
|1 egg yolk, lightly beaten|
|1 tbs cream|
|Mint Chutney Dip:|
|1 cup fresh mint leaves|
|1 red chili, seeded and chopped|
|dash of kosher salt|
|1 tbs lemon juice|
|2 tsp super fine sugar|
|1/4 tsp garam masala|
- Heat the oil in a large saute pan, add the onions and ginger and cook over medium heat for 3 to 5 minutes or until the onions are soft.
- Add the ground chuck and curry powder and stir over high heat until the beef ans browned.
- Add 2 tsp of kosher salt and the tomato and cook, covered for 5 minutes.
- Add the potato and 3 tbs water and cook, stirring for 5 minutes.
- Remove from the heat, cool then stir in mint.
- Pre-heat oven to 400 degrees.
- Roll the pastry out on a floured surface,the use a cookie cutter to cut into 6 inch circles.
- Once you cut the circles then cut in half.
- Form cones by folding each in half and pinching the sides together.
- Spoon 2 tsp of the meat mixture 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.
- To make the dip, roughly chop the min leaves, scallions and chilies and place in a food processor or blender with 3 tbs of water and the remaining ingredients.
- Mix completely and serve with the hot samosas.