Beef Samosas

How to handle filo pastry?
Bring to room temperature,
Unroll and cover with cling film to prevent drying out
Brush with melted butter lightly
Keep shape straight when folding
Handle lightly - pastry should be light & crisp

Ingredients
500g lean Steak -ground
fresh Ginger - finely chopped
1 Chilli - finely chopped
2 cloves of Garlic finely chopped
1 Onion
1 table spoon Olive oil Salt & black Pepper
Tomato puree 2-3 teaspoons
1 pack of defrosted Filo pastry
melted unsalted Butter
1-2 table spoons of Mango chutney
fresh Coriander

Method
1. Peel onion & garlic and chop finely.
2. Peel ginger and chop finely and repeat for the chilli aslo.
3. Heat the olive oil and saute the onion till soft approx 2-3 minutes, then add the garlic, ginger and chilli and cook for a few minutes more.
4. Add the meat and stir in well to the onion mixture.
5. Cook the meat mixture until browned, then remove from the heat.
6. Add tomato puree, chopped coriander, then stir 1-2 tablespoons of mango chutney, then cool,
7. Take defrosted filo pastry. Cover any unused pastry with cling film to prevent it drying out. Using one sheet cut into 4 long strips, then brush well with melted butter.
8. Place a spoon of meat mixture in the left hand corner at the bottom of the strip of pastry.
9. Take the corner and gently fold diagonally across filling to form a triangle shape. Fold up and then across again. Repeat until a triangle shape is complete, do not press down, keep folding gently against the mixture!
10. Brush the finished triangle lightly with melted butter. Place on a lined baking tray.
11. Pre heat an oven to 180°C/375°F/Gas5.
12. Bake on a lined baking tray for approx 15-20 minutes until golden & crisp, Then eat with the mango chutney as a dip.