Samoosas

Description
Allow 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.

Ingredients
Meat FILLING: VEGETABLE FILLING:
 * 2 large onions
 * 2 - 3 cloves of garlic
 * 25 g / 1 oz / 2 1/2 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 - 1 1/2 tsp salt
 * 275 ml / 1/2 pint / 1 1/4 cups cold water
 * 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

 * 1) To make the meat filling, peel and finely chop or grate onions.
 * 2) Peel garlic and halve each clove.
 * 3) Peel ginger and cut into pieces.
 * 4) Grind together garlic and ginger to form a coarse puree.
 * 5) Put into a heavy-based pan with the oil and fry gently until light golden brown.
 * 6) Mix in the meat and continue to fry, stirring, until it is well-browned and crumbly.
 * 7) Add all remaining ingredients then bring to the boil and cover.
 * 8) Reduce heat and simmer gently for 45 minutes or until most of the liquid has evaporated.
 * 9) Stir occasionally. Leave to cool before using.
 * 10) For vegetable mixture, peel Onion and finely chop or grate.
 * 11) Slit chilli, remove seeds and cut flesh into thin slivers.
 * 12) Put both into a heavy-based pan with the oil and fry gently until light golden brown.
 * 13) Stir in Malaysian spice blend, salt and turmeric.
 * 14) Strain potatoes and cut into small cubes. Repeat with carrot.
 * 15) Add both to Onion mixture with Peas. Season to taste with salt. Cool before using.
 * 16) To complete, cut each piece of filo pastry in half lengthwise.
 * 17) 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.
 * 18) Fold over to form a triangle with filling completely enclosed.
 * 19) Continue to fold strip over and over, from side to side, until all the pastry strip has been used.
 * 20) You should now have a securely wrapped triangular parcel with the filling firmly in place.
 * 21) Deep-fry, about 4 or 5 at a time, in hot sunflower or Groundnut oil for about 4 minutes or until deep golden brown.
 * 22) Turn over twice with a spoon, then lift carefully out of pan and drain on crumpled paper towels.
 * 23) Serve hot or warm.